Whisk together the eggs and whole milk. Gradually add in the oil, continuing to whisk the mixture, until all of the oil is incorporated. Stir in the ricotta cheese until the mixture is smooth and evenly yellow.

In a separate bowl, combine the flour, baking powder, and salt. Add to the wet mixture, stirring just enough to combine. Fold in the grated carrots and grated cheese.

Drop the batter by rounded tablespoonfuls into prepared muffin baking cups. Top each muffin with a cherry tomato. Bake at 350 degrees F. for 30 minutes or until the muffins have risen and are a light golden brown. Serve warm or at room temperature.