Soak the bran cereal in milk for 15 minutes.
Preheat the oven to 220°C and line a 12-hole muffin tray.
Mix the cream cheese, caster sugar, and half the orange zest to create the filling.
Grate 150g of carrots and add to the cereal mixture with the remaining zest.
Stir the brown sugar into the cereal mixture.
Sift in the flour, baking powder, cinnamon, and ginger.
Beat the eggs and oil together, then stir into the large bowl.
Drop a spoonful of carrot mixture into each case, followed by a spoonful of cream cheese.
Cover with the remaining carrot mixture, dividing it evenly.
Bake for 20 minutes until golden and springy to the touch.
Cool for five minutes in the tray before transferring to a wire rack.