Preheat the oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.

In a bowl or ziplock bag mix a batch of my gluten free cake flour blend (Recipe link found in post). Whisk or mix well.

In a medium sized bowl whisk together the measured flour blend, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.

Using a hand or stand mixer, combine the oil, brown sugar, applesauce, and vanilla.

In small bowl mix together the 2 tbsp of egg replacer with 4 tbsp warm water. Stir and let sit one minute to thicken.

Add egg replacer to the wet mixture. Mix well.

With a spatula fold in the grated carrots and the coconut shreds. Stir until combined.

Carefully add the dry ingredients and stir into mixture with spatula until completely combined, do not over mix. This batter thickens as it sits.

Even though your batter will be thicker it should still be easy to scoop. Fill each liner 2/3 full.

Bake for 20-22 minutes.

Let cupcakes cool completely before frosting them.

Frost cupcakes with your favorite dairy free regular or cream cheese frosting.

Serve and Enjoy!