These are so delicious! If you don’t frost them, they make a good breakfast muffin or afternoon snack.
Carrot Cupcakes (makes 12 cupcakes) *Also can be made as a carrot cake
Preheat oven to 350 degrees, Bake 20-23 minutes
Step 1: In a large mixing bowl, combine in order given and mix well.
2 cups organic grated carrots
1 cup sucanat or ½ cup organic cane sugar and ½ cup brown sugar
1 teaspoon vanilla extract
¾ cup organic almond, soy or rice milk
2/3 cup melted organic coconut oil (without the coconut flavor) or safflower oil or sunflower oil
Step 2: In a medium mixing bowl, combine and whisk well, add to wet mixture and mix until combined, don’t over mix.
2¼ cups organic unbromated all-purpose flour (Bob’s Red Mill)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon fine sea salt (I use pink Himalayan)
½ cup chopped walnuts (optional)
See full recipe and directions here: http://www.joanmorais.com/blog/foodie-friday-dairy-free-carrot-cupcakes/