Carrot Cake Cupcakes {Vegan & Gluten-Free}

wallflowergirl.co.uk

Katherine Anderson

100g / 1 cup brown rice flour

90g / ¾ cup gram flour aka chickpea / garbanzo bean flour

1 tsp gluten-free baking powder

2 tsp ground cinnamon

½ tsp nutmeg

A pinch of salt

120ml / ½ cup coconut oil, melted (can also use olive oil)

240ml / 1 cup water

1 cup maple syrup

2 tsp vanilla extract

2 carrots, grated (equaling about ½ cup full)

75g / 1 cup dessicated coconut

150g / 1 cup of pecans or walnuts, chopped into small pieces

150g / ½ cup raisins

Directions at wallflowergirl.co.uk

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