Carrot Cake Cupcakes

Simply inspired by having a sh*t ton of carrots in my fridge that were askin' for some lovin'. 

These cupcakes are vegan & gluten free and sometimes those words can get a bad rap, cross my heart, hope to die that these are dressed to impress. 

Carrot Cake Cupcakes

Servings: 12 cupcakes

1 cup of almond flour
1.5 cup of oat flour
1 1/4 tsp of baking powder
1 1/4 tsp of baking soda
1 tsp of salt
1 Tbsp of cinnamon
1/2 tsp of nutmeg
pinch of allspice
pinch of ground ginger
1/2 cup of pure cane sugar
1 cup of mashed banana (~ 2 medium bananas)
3/4 cup of coconut oil - melted
1 pound of carrots - shredded 
~1 cup of roughly chopped walnuts
~ 1/2 cup of raisins 

---

Preheat oven to 350 degrees. Place baking cups into cupcake pan.

Place the flours, baking soda, baking powder, salt, and spices into a large bowl then give a good mix until well combined. In a separate bowl, mix together the mashed banana, coconut oil, and sugar. Pour the banana mixture into the flour mixture and mix well until a dough forms. Fold in the carrots, nuts, and raisins. 

Scoop the dough equally into the cupcake pan and place in the oven for 30-35 minutes until they are golden brown and pass the "knife comes out clean" test. Remove from the oven and let cool in the pan for about 5 minutes. Once cool enough to touch, place on a cooling rack or plate to finish. Once cool, spread on some cashew icing and top with toasted walnuts.