Preheat oven to 350°F. Spray two mini muffin pans with a non-stick spray, set aside.
In a large bowl, combine grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, fresh and
candied ginger.
In another bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Fold flour
mixture into the carrot mixture. Scoop out into mini muffin pans, filling each ¾ full. You may not fill
each pan completely.
Bake in preheated oven for 15-18 minutes or until cake tester comes out clean. Cool in pan for 5
minutes, cool on wire rack completely.
Frosting:
Beat cream cheese and butter in large bowl until fluffy. Add powdered sugar, brown sugar, vanilla
and cinnamon; beat until light and fluffy, about 5 minutes. Pipe frosting onto cooled mini muffins.
Recipe by Draeger’s Cooking School
