In a large bowl, mix together caster sugar, atta mark 1 flour, brown sugar, baking powder, baking soda, cinnamon powder, ginger powder, nutmeg and salt.
Pour the mixture into the dry ingredients and use a spatula to mix. Don’t over mix.
Once combined, add the grated carrots and fold in with a spatula.
Line a muffin tray with cake liners and scoop in the batter filling it 3/4 way up. Sprinkle some grated carrots on the top and lightly mix it in with a toothpick to prevent the exposed carrots from charring.
Bake in a preheated oven at 200C for 20 minutes. Cool completely before serving.