These cupcakes come together beautifully, are easy to make, and delicious to eat!
Sift the flour, cinnamon, salt, baking soda, baking powder, and vital wheat gluten through a fine strainer.
Stir the dry ingredients into the wet ingredients. Add the shredded carrot and the optional walnuts, coconut, and raisins, if using.
Drop the batter by ¼ C into a greased muffin tin and bake for 15-20 min.