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Carrot Cake Cupcakes {Vegan & Gluten-Free}
Ingredients
  • 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
Steps
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