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BAM Cake converter 
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Ingredients:
- 166 g all-purpose flour1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon salt
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 120 ml vegetable oil
- 200 g brown sugar
- 2 large eggs, at room temperature
- 80 g unsweetened applesauce, sour cream or plain yoghurt at room temperature
- 1 teaspoon BAM vanilla paste
- 200 g peeled and sliced carrots* (about 3 large carrots)
- 225 g full-fat cream cheese, softened at room temperature
- 115 g unsalted butter, softened to room temperature
- 360 g powdered sugar
- 1 teaspoon BAM vanilla paste
- a pinch of a teaspoon salt
Instructions:
1
Preheat the oven to 180°C. Line a 12-cup muffin tin with muffin liners.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Whisk in the oil, brown sugar, eggs, applesauce and BAM vanilla paste until the ingredients are combined, then add the carrots. Pour the wet ingredients to the dry ingredients and mix or stir until fully combined. The batter will be slightly thick.
3
Pour the batter into the liners, filling only about 3/4 full to avoid spilling over the sides. Bake for 21-23 minutes. Bake about 30 mini muffins for about 12-13 minutes at the same oven temperature. Allow the muffins to cool completely before frosting.
4
In the meantime, prepare the glaze. In a large bowl, using a hand or stand mixer fitted with a whisk or whisk attachment, beat the cream cheese and butter on high speed until the mixture is smooth and creamy. Add the icing sugar, BAM vanilla paste and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
5
Using a piping bag, add the prepared icing to the cooled cupcakes.
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