Carrot Cupcakes

• 3 cups Bobs Red Mill gluten-free all-purpose baking flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 teaspoon xanthan gum
• 1 1/2 teaspoons salt
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 2/3 cup coconut oil
• 1 cup agave nectar
• 1 cup rice milk
• 1 tablespoon pure vanilla extract
• 1/2 cup hot water
• 3 cups shredded carrots
• Vanilla frosting (page 91)

1. Preheat the oven to 325F.
2. Line 2 standard 12-cup muffin tins with paper liners.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, and nutmeg.
4. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until a thick batter is formed.
5. Add the hot water and continue mixing until the batter is smooth.
6. Using a plastic spatula, gently fold in the carrots just until they are evenly distributed throughout batter.
7. Pour 1/3 cup batter into each prepared cup, almost filling it.
8. Bake the cupcakes on the center rack for 25 minutes, rotating the tins 180 degrees after 14 minutes.
9. The finished cupcakes will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
10. Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
11. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake.
12. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

red, baking powder, baking soda, xanthan gum, salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, nectar, rice milk, vanilla, water, carrots, vanilla frosting

Taken from www.epicurious.com/recipes/food/views/carrot-cupcakes-376953 (may not work)