Vegan Carrot Cake Cupcakes

My niece was telling me about the vegan carrot cake she made for my sister's 45th birthday in March. She said "It's GOOOD :) (yes 3 O's good)" and that's a direct quote! Well, I had lots of desserts planned for Easter that were not conducive to Doodle's diet, so I thought I would adapt the recipe shared by my niece and make it Gluten Free. The original recipe can be found here: Vegan Carrot Cake. I chose to make the cake into cupcakes, so I could freeze some and use them for school snacks.

Here's the adapted recipe:

1 cup Sorghum Flour
1 cup Sweet Rice Flour
1 cup Sugar
1/4 Brown Sugar
2 tsp Cinnamon
1/2 tsp Salt

2 tsp Baking Powder
1/2 tsp Baking Soda
3 cups Shredded Carrots
3/4 cups Vegetable Oil
1/2 cup Orange Juice
1/2 cup Raisins
1/2 cup Coconut

1. Mix the sorghum flour, sweet rice flour, sugar, brown sugar, cinnamon, salt, baking powder, and baking soda in a bowl.
2. Add shredded carrots and oil and mix well with a spatula.
3. Add orange juice and mix well with a spatula.
4. Add raisins and coconut and mix well with a spatula.
5. Preheat oven to 350 degrees. Line cupcake pan with liners and scoop batter into liners. Bake 30 - 35 minutes or until toothpick inserted in middle of cupcake comes out clean.
6. Cool on baking rack - frost with favorite frosting. (I cheated and used store bought!)

These cupcakes were delicious - Doodle even agreed to share one with the Easter Bunny, who thoroughly enjoyed every bite!