World's Best Carrot Cake

 Featured in cupcake / muffin form:

THE RECIPE:

(for 15 cupcakes -- for more, recipe can easily be doubled)

1/2 c coconut flour
1/4 c millet flour
1/4 c all purpose GF flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1/8 tsp ginger                    ---> combine dry ingredients in small bowl, set aside


1/2 lb grated carrots
4 oz crushed pinapple
1/2 cup chopped walnuts
1/2 c shredded coconut
1/4 c raisins                     ---> combine, set aside


1/2 c coconut sugar
1/2 c light agave nectar
1 crack spoon powdered stevia
3 eggs
1 tsp apple cider vinegar + 1/2 c almond milk (= buttermylk)

3/8 c extra light olive oil
1 tsp vanilla                      ---> combine in mixing bowl; gradually add in wet and dry ingredients

Heat oven to 350 degrees. Bake for ~30 minutes, or until toothpick inserted into center comes out clean.