Ingredients

• 1 cup safflower oil
• 2 cups sugar
• 1 cup coconut milk
• 1/2 cup water
• 4 cups 1-to-1 gluten-free flour (I use King Arthur)
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon allspice
• 1 1/2 teaspoon cinnamon
• 3 cups grated carrot
• 1 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Blend oil, sugar, coconut milk, and water together.
3. Sift together the flour, baking soda, baking, powder, salt, and spices.
4. Mix the dry and wet ingredients together.
5. Add the carrot and nuts mixing well.
6. Fill lined muffin pan cups with the batter.
7. Bake for 35-45 minutes depending on your oven.

Notes

https://ecochildsplay.com/2019/02/22/gluten-free-vegan-carrot-cake-muffins-recipe/