1. Preheat your oven to 350°F or 180°C. Line a 12-cup muffin tin with paper liners to make cleanup a breeze.

2. In a medium-sized bowl, whisk together 250g or 2 3/4 cups of flour, 6g or 1 1/2 teaspoons of baking powder, 3g or 1/2 teaspoon of cinnamon, 2g or 1/4 teaspoon of ginger, and 3g or 1/2 teaspoon of salt.

3. In a large bowl, whisk together 250g or 1 1/4 cups of sugar, 125ml or 1/2 cup of oil, 2 large eggs, and 3g or 1/2 teaspoon of vanilla powder.

4. Add 150g or 1 1/2 cups of grated carrots to the sugar mixture and whisk until they are well combined.

5. Gradually add the flour mixture to the sugar mixture, whisking until just combined. Don't overmix.

6. Divide the batter evenly among the muffin cups to ensure uniform baking.

7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

8. Allow the muffins to cool completely in the pan before frosting.

9. To make the caramelized butter frosting, melt 30g or 2 tablespoons of butter in a small saucepan over medium heat. Cook for 5-7 minutes or until the butter turns golden brown and has a nutty aroma.

10. Remove the butter from heat and whisk in 120g or 1 cup of powdered sugar until smooth.

11. Top each muffin with a dollop of caramelized butter frosting and sprinkle with lime zest for a beautiful finish.