PREPARE MUFFINS: Preheat oven to 425-degrees and line two cupcake tins with cupcake liners. Set aside. In the bowl of your stand mixer, affixed with the paddle attachment, add the oil, brown sugar and molasses. Beat the mixture on medium-high speed until combined. Add eggs one at a time, beating each egg into the mixture thoroughly before adding the next egg. Add vanilla extract and greek yogurt and beat thoroughly into mixture.

With the mixture on low speed, add the flour, baking soda, baking powder, cinnamon, nutmeg and salt to the wet ingredients and mix on low only until ingredients are barely incorporated.

Remove the bowl from the mixer and add the finely grated carrots by hand to the mixture, gently folding them in. Pour batter into the cupcake liners, filling 3/4 of the way full with with batter. Bake muffins, one tin at a time, in 425-degree oven for 5-minutes. After 5-minutes, leave the muffins in the oven, but reduce the oven temperature to 375-degrees and continue baking for 10-13 minutes or until a toothpick inserted in the middle comes out without raw batter on it. Let muffins cool completely before icing.

PREPARE ICING: In a bowl, mix together the melted butter, sugar, water, vanilla and ground cinnamon. Add additional powdered sugar if icing is too loose or more water if icing is too stiff. Use a spoon to dollop the icing on top of the cooled muffins.