Carrot Cupcakes

A no-nonsense cupcake recipe:

2 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 1/2 tsp xanthan gum
1 cup sugar
1/4 cup maple syrup
2 tsp cardamom
1 tsp cinnamon
1 tsp salt
1 tbsp orange zest
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
3 eggs (or flaxseed substitute)
1/2 cup almond milk
1 cup coconut oil
1 cup pecans, chopped
1 lb carrots, finely grated

Huge bowl. 20 mins at 350F.

Simple as that. Best enjoyed with some sort of fat and sugar topping.