Stephanie Chain, 27, St. Marys, Ga.
1. Preheat oven to 350°F; line 9 cups of a muffin pan with paper liners. Whisk flour, sugar, cinnamon, baking powder and salt. In a separate bowl, whisk together egg, banana, carrots, milk and oil.
2. Stir banana mixture into flour mixture. Divide batter among lined cups. Bake until toothpick inserted in center comes out clean, about 18 minutes. Let cool completely on a wire rack.
3. Beat butter, vanilla, honey and cream cheese in a bowl with an electric mixer on medium speed until creamy, about 1 minute. Frost. Serve or refrigerate in an airtight container.