Carrot Cupcakes
From jo_jo_ba 9 years agoIngredients
- ¼ cup amber agave nectar shopping list
- 2 ½ tbsp lightly flavoured olive oil shopping list
- 1 tbsp orange juice shopping list
- 1 tsp vanilla shopping list
- ¼ tsp allspice shopping list
- ¼ tsp ground ginger shopping list
- ¼ tsp salt shopping list
- 1 egg shopping list
- ¼ cup sorghum flour shopping list
- 3 tbsp cornstarch shopping list
- ½ tsp baking powder shopping list
- ¼ tsp baking soda shopping list
- 2 large carrots, finely grated shopping list
- ¼ cup toasted sunflower seeds shopping list
How to make it
- Preheat the oven to 350F and grease 6 muffin cups.
- In a bowl, whisk together the agave, olive oil, orange juice, vanilla, allspice, ginger, salt and egg until well combined.
- Mix in the flour, cornstarch, baking powder and baking soda.
- Fold in the carrots and sunflower seeds.
- Bake for 25 minutes. Carefully remove to a wire rack and cool completely.
- Frost with your favourite dairy free frosting (or have at it with lashings of tangy cream cheese, I won't tell!).
People Who Like This Dish 3
- GunsPeanuts Milan, Italy
- clbacon Birmingham, AL
- sitbynellie Glasgow, GB
- jo_jo_ba Oshawa, CA
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