Ingredients:

• 6 cups grated carrots
• 1 cup brown sugar
• 4 eggs
• 1/2 cup Buderim Ginger naked ginger diced
• 1 ½ cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups plain flour
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

Method:

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes.
2. Preheat oven to 175 degrees C. Line muffin pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple and ginger.
4. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.
5. Finally stir in the carrot mixture and the walnuts.
6. Pour evenly into the prepared pans.
7. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
8. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Cream Cheese Frosting:

Ingredients:

• 1/2 cup unsalted butter softened (113g)
• 226g cream cheese softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups icing sugar (500g)
• 2 tablespoons Buderim ginger refresher cordial

Method:

1. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy,
2. well-combined, and lump-free.
3. Add vanilla extract, ginger refresher and salt and stir well to combine.
4. With mixer on low, gradually add powdered sugar until completely combined.
5. Use to frost completely cooled cake or cupcakes.