Preheat the oven to 160°C, 320°F or Gas Mark 3
In a large bowl, mix the spices, bicarbonate of soda, baking powder, and sugars.
Sift in the flour (sieving adds air for a fluffier texture!).
In a separate bowl, whisk eggs, oil, and buttermilk.
Slowly add the dry ingredients to the wet mix, stirring until smooth.
Fold in the grated carrot gently to keep the batter light.
Grease a 12-hole muffin tin and fill each cup 2/3 full.
Bake for 20 minutes, checking with a skewer (if it comes out clean, they’re done!).
Cool in the tin, then transfer to a wire rack.