Carrot Cake Cupcakes

I know its way past Easter but who says you can only have Easter treats at Easter time!! Improved these carrot cake cupcakes from Easter time, adapted from another recipe. They are gluten, dairy and nut free and contains no coconut, buckwheat, dates, oats or corn flour. Key ingredient is Rice! (ahaha you'll see ;)

Dry Ingredients:

~ 1 cup of rice flour

~ 2 tablespoons of cinnamon

~ pinch of nutmeg

~ pinch of salt

~ 1 tsp of baking powder

~ 1/2 tsp of baking soda

~ 1/2 tsp of ginger

Wet Ingredients:

~ 4 eggs

~ 1/2 tblsp of vanilla extract

~ 1/4 cup and 2 tblsps of rice mylk

~ 1 Tblsp of apple cider vinegar

~ 1/2 cup of pure maple syrup (or any other liquid sweetener)

~ 2 and 1/4 cups of grated carrot

Method:

1. Preheat your oven to 180 degrees Celsius. Line a muffin tray with silicone muffin pattys. (Note: Don't use normal patty liners, if you don't have silicone patty liners, just spray the muffin holes with olive oil spray.)

2. Mix all the dry ingredients in a medium sized mixing bowl. In another large mixing bowl, add the wet ingredients.

3. Stir until combined. Add the dry ingredients into the wet and mix.

4. Add the grated carrot and stir. Scoop a 1/4 cup of the mixture into each patty silicone liner.

5. Place into the oven for 25 minutes. Once done leave to cool for 5 minutes, then remove from tray and liners. Leave to cool before storing in the fridge.

Link to Instagram: https://www.instagram.com/p/CDBX40-J9uj/?utm_source=ig_web_copy_link