Ingredients
2 cups brown sugar
300g melted butter
1 teaspoon sea salt flakes
4 eggs
2 cups peeled, grated carrot
3 cups plain flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 tablespoons milk
Icing:
300g icing sugar
4 tablespoons coconut cream
Method:
- Preheat oven to 180 degrees
- beat butter, salt and sugar together until soft and fluffy with an electric mixer
- add in eggs
- Sift in flour, baking powder and baking soda and mix
- Add in carrot until just combined
- Spoon into cupcake tins (2/3 full) and bake for 25 minutes
- Remove from oven and cool on a wire rack
- With an electric mixer, beat coconut cream and icing sugar together until smooth. Drizzle on top of cooled cakes
