Dairy-Free Carrot Cupcakes

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In Jennie's Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

1 1/2 cups (200 grams) whole wheat pastry flour

1/2 teaspoon (3 grams) baking powder

1/2 teaspoon (2 grams) ground cinnamon

1/4 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram) fine sea salt

1/2 cup (125 ml) lite coconut milk

1/2 cup (125 ml) pure maple syrup

1/4 cup extra virgin olive oil

1 large egg, at room temperature

2 tablespoons orange juice, preferably fresh squeezed

1 1/2 cups (130 grams) shredded carrots

1 cup (110 grams) pecans, coarsely chopped

1/2 cup (62 grams) sweetened dried cranberries

1 cup (154 grams) non-hydrogenated vegetable shortening, such as Spectrum

1/2 cup (59 grams) confectioners’ sugar

1/2 teaspoon pure vanilla extract

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