Carrot Cupcakes

Name: Carrot Cupcakes
Ingredients: 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

13 ingredients

5 steps

Ingredients

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

Directions

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.