Carrot Coconut Vegan Cupcakes

My long time client and friend, Greg Tait, made these scrumptious cupcakes for his son's second birthday party. What a great idea to have for kids, who love cupcakes, but not having them wired-up on all the refined sugars AND they taste amazzzing! I was lucky enough to devour a few of them :-)

Cupcakes

3 Cups Shredded Carrots 3 Cups of Gluten Free Baking Flour 1 Tablespoon Baking Powder 2 Tablespoon Baking Soda 1 1/2 Teaspoons Salt 1 Teaspoon Xanthan Gum 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 Vanilla Extract 1/2 Cup Hot Water

- Preheat Oven to 325 Degrees - Line 2 standard 12 cup muffin tins with paper liners - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthum gum, cinnamon, ginger and nutmeg stir until a thick batter is formed. - Add hot water and continue mixing until the batter is smooth - Using a spatula, gently fold the carrots just until they are evenly distributed throughout the batter - Pur 1/3 Cup batter into each prepared cup, almost filling it. - Bake the cupcakes on the centre rack for 25 minutes, rotating the tins, 180 degrees after 14 minutes - The finished cupcakes will bounce back slightly when pressed and a toothpick inserted inserted in the centre will come out clean. - Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. - Using a frosting knife, gently spread one tablespoon of vanilla frosting over each cupcake. - ENJOY!

Vanilla Frosting

1 1/2 Cups Unsweetened Soy Milk 3/4 Cup Dry Soy Milk Powder 1 Tablespoon coconut flour 1/4 cup agave nectar 1 Tablespoon Pure Vanilla Extract 1 1/2 Cups Coconut Oil 2 Tablespoons Fresh Lemon Juice

- In a blender or food processor, combine the soy milk, soy powder, coconut flour, agave nectar and vanilla. - Blend the ingredients for 2 minutes. - With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. - Pour the mixture into an airtight container and refrigerate for 6 hours (keeps for up to one month).

(Photo: Maria Turner)