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Ingredients
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¾ cup raisins
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¼ cup orange juice
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1 ½ cups rice flour
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¾ cup white sugar
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2 teaspoons baking powder
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1 teaspoon ground cinnamon
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½ teaspoon salt
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¼ teaspoon ground allspice
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¼ teaspoon xanthan gum
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1 cup finely shredded carrots
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¼ cup vegetable oil
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2 tablespoons water
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1 ½ teaspoons dry egg replacer (such as Ener-G®)
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
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Mix raisins and orange juice together in a small bowl.
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Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
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Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
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Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Cook's Notes:
Substitute gluten-free baking mix for the rice flour if desired.
You may use 1 egg instead of the egg replacer if not trying to avoid eggs.
Nutrition Facts (per serving)
198 | Calories |
5g | Fat |
38g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 198 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Sodium 190mg | 8% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 1g | 5% |
Total Sugars 19g | |
Protein 2g | 3% |
Vitamin C 4mg | 4% |
Calcium 62mg | 5% |
Iron 0mg | 2% |
Potassium 131mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.