Picnic

Carrot Cupcakes (GF, Refined Sugar Free, Dairy Free) is for Snack.

Carrot Cupcakes (GF, Refined Sugar Free, Dairy Free) takes 20 minutes to prepare.

Carrot Cupcakes (GF, Refined Sugar Free, Dairy Free) takes 25 minutes to cook.

Carrot Cupcakes (GF, Refined Sugar Free, Dairy Free) makes 6 servings.

The ingredients for Carrot Cupcakes (GF, Refined Sugar Free, Dairy Free) are:

? cup amber agave nectar
2 ? tbsp lightly flavoured olive oil
1 tbsp orange juice
1 tsp vanilla
? tsp allspice
? tsp ground ginger
? tsp salt
1 egg
? cup sorghum flour
3 tbsp cornstarch
? tsp baking powder
? tsp baking soda
2 large carrots, finely grated
? cup toasted sunflower seeds

Here is how you make Carrot Cupcakes (GF, Refined Sugar Free, Dairy Free):

Preheat the oven to 350F and grease 6 muffin cups.In a bowl, whisk together the agave, olive oil, orange juice, vanilla, allspice, ginger, salt and egg until well combined.Mix in the flour, cornstarch, baking powder and baking soda.Fold in the carrots and sunflower seeds.Bake for 25 minutes. Carefully remove to a wire rack and cool completely.Frost with your favourite dairy free frosting.Serving Size: Makes 6Number of Servings: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Carrot Cupcakes (GF, Refined Sugar Free, Dairy Free) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 178.9

• Total Fat: 9.3 g
• Cholesterol: 31.0 mg
• Sodium: 28.6 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 1.8 g
• Protein: 3.0 g

The dietary needs meet for Carrot Cupcakes (GF, Refined Sugar Free, Dairy Free) is Gluten Free