Instructions

1. Grate the carrots and set aside.
2. Heat the oven to 180°C. Line 2 muffin tins with paper baskets or put 12 silicon muffin cases onto a baking sheet.
3. Combine the flour, baking powder, cinnamon and ground ginger in a large mixing bowl. Add the grated carrots and combine.
4. Whisk the eggs with the sugar until creamy in another bowl, then add the oil and milk.
5. Add this to the flour mixture and combine until you get a batter.
6. Fold the walnuts, chopped ginger and sultanas into the batter.
7. Transfer the batter to the prepared muffin tin or silicon baskets.
8. Put the tin/sheet in the middle of the oven and bake for 20-25 minutes, until golden and an inserted skewer comes out clean.
9. Let the cake rest in the tin for 5 minutes, then transfer it to a wire rack.
10. When completely cooled, add some icing, cream cheese frosting, powdered sugar etc before serving.