Carrot Cupcakes

Directions

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