Almond Butterfly Cafe's Carrot Cake Cupcakes with Cream Cheese Frosting | TasteToronto

Ingredients

• 1 cup agave
• 1 cupe cane sugar
• 2/3 cup grapeseed oil or canola oil
• 2/3 cup orange juice
• 2 tsp pure vanilla extract
• 4 large whole eggs
• 1 1/2 cups white rice flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground allspice
• 1 tsp salt
• 3 cups finely grated carrots
• 1 cup chopped toasted pecans (optional)
• 1/2 cup shredded coconut
• 2/3 cup raisins (optional)
• 500g plain cream cheese
• 1/2 cup earth balance (softened real butter works as well)
• 2 cups icing sugar
• 1 tbsp vanilla