![carrot cupcake baker chick carrot cupcake baker chick](https://i.pinimg.com/originals/fe/29/c4/fe29c4c880344a796ade4fee956be3f0.jpg)
Use a sharp knife dipped in cocoa powder to create lines around the carrot.
![carrot cupcake baker chick carrot cupcake baker chick](https://i.pinimg.com/originals/50/da/63/50da63834c6652bf010e978425b5ec76.png)
Allow the cupcakes to cool fully before adding the frosting. The batter will be quite thin but don't worry! Pour the batter into the prepared muffin tin and bake for 25-30 minutes until golden brown on top and a toothpick inserted into the centre of the cupcake comes out clean.Once mixed, fold in the grated carrot, dessicated coconut, nuts and raisins.
![carrot cupcake baker chick carrot cupcake baker chick](https://media1.popsugar-assets.com/files/thumbor/OACCWdn7O0ZThc0ygVO5vNcL9GQ/fit-in/1200x630/filters:format_auto-!!-:strip_icc-!!-:fill-!white!-/2014/10/21/914/n/24155406/4d8cc85beb7afe89_Carrot-Cupcakes-Cream-Cheese-Frosting/i/Carrot-Cupcakes.jpg)
Slowly add the dry ingredients to the wet ingredients. In another bowl, whisk together the coconut oil, water, maple syrup and vanilla. Combine the brown rice flour, gram flour, baking powder, spices and salt together in a large bowl.Preheat the oven to 170c / 350f and line 2 muffin tins with 20 paper cases.