Carrot Cupcakes

• 1-1/2 cup Grated Carrots
• 1/2 cups Agave Nectar
• 1/3 cups Grapeseed Or Canola Oil
• 2 Tablespoons Fresh Squeezed Orange Juice
• 1/2 teaspoons Vanilla Extract
• 2 whole Large Eggs
• 1/2 cups Plus 2 Tablespoons Sorghum Flour
• 2 Tablespoons Tapioca Starch
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Allspice
• 1/2 teaspoons Kosher Salt
• 1/2 cups Roughly Chopped, Toasted Pecans

1. Preheat oven to 350 degrees (F). Oil or line a standard muffin tin (12-count) with cupcake papers.
2. Grate carrots on the large holes on a box grater or food processor. Set aside.
3. Whisk agave, grapeseed oil, orange juice, vanilla and eggs together in a large bowl until mixed well. In a separate bowl, whisk together sorghum flour, tapioca starch, baking powder, baking soda, allspice, and salt.
4. Dump entire contents of dry ingredients into wet ingredients. Mix until just combined. Do not over mix. Fold in carrots and pecans.
5. Spoon even amounts into cupcake tins. Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean. Remove cupcakes from baking tins immediately or the bottoms will become soggy.

carrots, grapeseed, fresh squeezed orange juice, vanilla, eggs, sorghum flour, tapioca, baking powder, baking soda, allspice, kosher salt, pecans

Taken from tastykitchen.com/recipes/desserts/carrot-cupcakes/ (may not work)