Ingredients
300g Light brown sugar
300ml Rapeseed oil
300g Plain flour
1 tsp Baking powder
1 tsp Baking soda
3 Eggs
1 tsp Vanilla
1 tsp Cinnamon
1 tsp Ground ginger
1/2 tsp salt
300g Grated carrots
Frosting:
125g Cream cheese full fat
50g Butter (room temperature)
300g Icing sugar
Mix all the ingredients in a mixer for 2-3 mins, scoop into muffin cases (makes about 14-18) and bake in the oven at 170c for 20-25mins
Frosting:
Place the butter and all the icing sugar in a mixer, until all mixed and combined, then add cold cream cheese and beat together for about 20-30secs. Do not over beat, otherwise it might go runny. Top the carrot cakes with frosting and add some sprinkles.
Enjoy!