Carrot Cake Cupcakes with Cinnamon Frosting - IQS Recipes

Ingredients

• 2 1/2 cups gluten-free plain flour.
• 1 teaspoon bicarbonate soda.
• 1 teaspoon baking powder.
• 2 teaspoons ground cinnamon.
• 1 teaspoon ground ginger.
• 1/2 teaspoon nutmeg.
• 3 small (100g) carrots, grated.
• 1 cup pecans, coarsely chopped, plus 12 extra pecans.
• 1/4 cup coconut oil, melted.
• 1/2 cup coconut milk.
• 1/2 cup rice malt syrup.
• 2 eggs.
• 100 g cream cheese, softened.
• 75 g butter, softened.
• 1 tablespoon rice malt syrup.
• 1 teaspoon cinnamon.