Name: Dairy-free Carrot Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 7
Cuisine: American
Ingredients: 3 gs 1/2 tsp baking powder; 2 gs 1/4 tsp baking soda; 130 gs 1/2 cups shredded carrots; 59 gs 1/2 cup confectioners sugar; 1 large egg, at room temperature; 59 milliliters extra virgin olive oil; 2 gs 1/2 tsp ground cinnamon; 125 milliliters 1/2 cup lite coconut milk; 125 milliliters 1/2 cup pure maple syrup; 2 Tbsps orange juice, preferably fresh squeezed; 110 gs cup pecans, coarsely chopped; 1 gram 1/4 tsp fine sea salt; 62 gs 1/2 cup sweetened dried cranberries; 1 teaspoons pure vanilla extract; 154 gs cup non-hydrogenated vegetable shortening, such as Spectrum; 200 gs 1/2 cups whole wheat pastry flour

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Dairy-free Carrot Cupcakes

The recipe Dairy-free Carrot Cupcakes is ready in approximately 20 minutes and is definitely Head to the store and pick up cranberries, egg, orange juice, and a few other things to make it today.