Put the dry ingredients in a bowl, mix, and then add oil, vanilla extract, eggs and grated carrots.
Mix until smooth.
Butter the muffin pan, pour the batter, and bake for about 45 minutes at 360°F.
For the frosting, add butter and beat until soft. Once ready, add powdered sugar and beat until it becomes white.
Separately, blend the berries in a food processor and pour into the mixture.
Keep on beating for about 5 minutes and the frosting will be ready.
Remove the muffins from the pan and let them set.
Once cool, pour the frosting into a pastry bag and decorate the top of the muffins.
