Carrot Cake Cupcakes recipes

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
• 170g / 1 cup cashew nuts, soaked overnight and drained
• 2 tbsp coconut flour
• 60ml / ¼ cup coconut milk (or other dairy-free milk)
• 2 tsp coconut oil
• 60ml / ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 60ml / ¼ cup carrot juice
• 2 tsp arrowroot powder
• 3 heaped tbsp ground almonds
• 1 tbsp maple syrup or more, if needed
• cocoa powder
• rosemary sprigs

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