Updated: Mar 21
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Ingredients for the Cupcakes:
2 cup grated carrots
3 cups corn and rice flour mix
1/3 cup olive oil
1/2 Mooala banana milk
2 teaspoon vanilla extract
1 tsp xanthum gum
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon - as above
½ teaspoon salt - as above
1/4 cup chopped walnuts
1/4 cup sulfite free raisins
Vegan Cream Cheese Icing:
2 - 8 oz containers vegan cream cheese
2 cups powdered sugar
1 tsp vanilla
Mix carrots, milk, oil, vanilla in the stand mixer.
In a separate bowl, mix flour, salt, baking powder, baking soda. Mix together thoroughly.
Add the dry ingredients to the wet, while the mixer is on low. Mix thoroughly until combined.
Add raisins and walnuts and mix for 4-5 more seconds in the stand mixer.
Using an ice cream scoop, add batter into 18-20 cupcake wells that have been lined with cupcake paper.
Bake at 35o F for 20-25 minutes or until a toothpick comes out clean from the center.
Allow the cupcakes to cool. You can FREEZE THEM for a later date at this time.
Top with icing.
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