Carrot Cupcakes

This recipe first appeared in Vegan Cooking For Dummies - enjoy with a homemade icing of coconut butter mixed with a little brown rice syrup!Prep time: 10 minCook time: 15–20 min, plus coolingYield: 12 cupcakes1 cup whole-wheat, whole-spelt, or barley flour1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/4 cup grapeseed, canola, or coconut oil1 teaspoon pure vanilla extract1 cup brown rice syrup, real maple syrup, or agave nectar1 cup grated carrot1 cup unsweetened applesauce1/4 cup plain, unsweetened rice, oat, almond, hemp, or soy milkEasy Icing:1 cup coconut butter, warmed over low heat until it's easily spreadable1/2 cup brown rice syrup1. Preheat the oven to 350 degrees. Line the muffin tins with cupcake liners.2. In a large mixing bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Stir well to combine.3. In a medium mixing bowl, combine the vanilla extract, brown rice syrup, carrot, applesauce, milk, and oil. Whisk well to thoroughly combine.4. Pour half of the flour mixture into the carrot mixture and stir well to combine. Scrape the remaining flour into the carrot mixture and stir well.5. Spoon into the cupcake liners, leaving about @@bf1/2 inch of space at the top of each. Bake for 15 to 20 minutes or until a toothpick inserted into the middle comes out clean.6. Remove the cupcakes from the pan and cool at room temperature for at least 30 minutes before icing.To make the icing, combine the coconut butter and brown rice syrup and stir well to combine. Spread over the cooled cupcakes.