12. Easy Eastern-inspired Carrot Cake Muffins or Mini-Cakes
The cardamom, chai and ginger flavors take this heavenly creation even higher. You’ll need 2½ cups (248g) all-purpose flour, 1¼ teaspoon (4.5g) baking powder, 1 teaspoon (4g) baking soda, 1¼ teaspoon (3g) ground cinnamon, ½ teaspoon (1.2g) ground nutmeg, ½ teaspoon (1.2g) ground ginger, ¼ teaspoon (0.5g) ground cloves, ¼ teaspoon (0.5g) ground cardamom, ½ teaspoon (1g) salt, 1 lb (6-7) carrots, grated or peeled, 1½ cups (287g) granulated sugar, ½ cup (100g) packed brown sugar, 4 large eggs and 1½ cups (337g) canola oil.
Mix all the wet ingredients together, then add the dry ones and combine everything well. Now add in nuts, raisins, pineapple pieces or anything you fancy and place into the muffin tins or liners. Bake at 350F for 20 minutes.
For the cream cheese frosting: 8oz (227g) cream cheese, ⅔ cup (134g) brown sugar, 1 teaspoon (5g) vanilla extract and ½ cup (122g) heavy whipping cream. Whip the cream and set aside, then whip the remaining ingredients together, and then combine.