Gluten-Free Carrot  Cake Cupcakes

from chef janet

These gluten-free carrot cake cupcakes are super moist,  fluffy and dairy-free too.

The recipe quickly mixes  up in one bowl. Use store bought shredded carrots  to make it even quicker.

gf flour shredded carrot brown sugar, sugar, oil eggs, applesauce ginger, cinnamon, clove salt, baking soda, baking powder

Add the wet ingredients to a large mixing bowl

Mix until smooth.

Add the dry ingredients and mix until smooth.

Stir in the shredded carrot.

Bake 19-21 minutes at 350F.