红萝卜杯子蛋糕Carrot Cupcakes

将烤炉预热至180C°；烤盘用油纸铺好备用。Preheat your oven to 180℃ and line a tray with cupcake cases.

在搅拌缸内将椰糖及椰油混合拌匀。In a mixing bowl, combine the coconut sugar and coconut oil and ream these together.

加入糙米糖浆及香草香精，混合均匀。Stir through the brown rice syrup and vanilla until everything is well combined.

打入鸡蛋，搅拌均匀，加入红萝卜丝。Crack in the eggs and beat these into the mixture. Once these are well mixed in, stir through the grated carrot.

加入其余的干料（葡萄干除外），混合拌匀成糊料。最后加入葡萄干。Now, add in all of the remaining dry ingredients, saving the raisins, and fold everything together until smooth batte. Now, stir through the raisins so that they’re evenly distributed.

把蛋糕糊料倒入杯子蛋糕模型内，放入烤炉烤15-20分钟或至熟。Divide this into the cupcake cases and pop these into the oven for around 15-20 minutes until cooked through and golden on top.

取出杯子蛋糕，待冷。Remove the cakes from the oven and allow to cool on a wire wrack.

糖霜做法：将糖霜材料放入拌打机内拌打至光滑及发起，收入冰箱。For the frosting: place all of the ingredients into a food processor, blend with high speed until smooth and creamy, keep into fridge.

蛋糕冷却后，挤上糖霜，装饰后即可享用。When your cupcakes have cooled, spread each of them with a generous helping of the icing and decorate with toppings of choice.