Gluten, Dairy And Egg Free Over-Spiced Carrot Cupcakes With Orange Icing

• Over-spiced carrot cupcakes
• 1 cup chickpea flour
• 1/2 cup Sorghum Flour
• 1/2 cup Tapioca Starch
• 1 1/2 tablespoons dried ginger
• 1 1/2 tablespoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon guar gum or xanthan gum
• 1/2 teaspoon salt
• 3/4 cup water
• 1/4 cup ground flax meal
• 1 cup Palm Shortening
• 1 1/5 cups sugar
• 2 cups grated carrots
• 2 teaspoons vanilla
• Orange-Vanilla Icing
• 3 cups powdered sugar
• 1/4 cup Dairy-free margarine like Earth Balance
• 1/4 cup Palm Shortening
• 1/4 cup fresh squeezed orange juice
• 1 teaspoon vanilla

1. Cream the shortening with the sugar and vanilla. I use a stand mixer with whisk attachment.
2. Stir the flax meal in to the water (this is a binder in place of eggs). Add to the creamed sugar and whisk for about another minute,
3. Add remaining dry ingredients, mixed together in a bowl, and whisk until mixed up. If using a stand mixer, you may have to stop and use a spatula to incorporate everything and mix again.
4. Grate or food process two cups of carrots. Fold into the batter. It will be a slightly thick batter, like muffins.
5. Line two muffin panswith paper cupcake cups. Use a spoon or ice cream scoop to fill cupcake cups a little more than 3/4 full. Use finger tips to smooth the tops if desired.
6. Bake for 25 minutes at 350 degrees. Let the cupcakes cool thoroughly before attempting to ice or handle them.
7. Cream all icing ingredients together while the cupcakes cool. Ice and enjoy!

carrot, chickpea flour, sorghum flour, tapioca, ginger, cinnamon, baking soda, guar gum, salt, water, ground flax meal, shortening, sugar, carrots, vanilla, orangevanilla icing, powdered sugar, margarine, shortening, fresh squeezed orange juice, vanilla

Taken from food52.com/recipes/12605-gluten-dairy-and-egg-free-over-spiced-carrot-cupcakes-with-orange-icing (may not work)