Preheat the oven to 350 degrees and line a cupcake pan with 12 cupcake liners. Then set aside.
In a medium bowl, whisk together the all purpose flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt. Then set aside the dry ingredients.
1 ¼ cups (156 g) all-purpose flour, spooned and leveled , ¼ cup (20 g) cocoa powder, ½ tablespoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon allspice, ¾ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
In a large mixing bowl, cream together the butter and Florida Crystals® Organic Raw Cane Sugar with an electric hand mixer on high speed until fluffy, about 2-3 minutes.
5 tablespoon (70 g) unsalted butter, softened, ¾ cup (150 g) Florida Crystals® Organic Raw Cane Sugar
Then add in the eggs and vanilla and mix on medium-high speed until smooth and pale in color, about 1-2 minutes. Scrape the sides of the bowl with a spatula as needed.
2 eggs, at room temperature , ½ teaspoon vanilla
Add in the Organic SunButter and buttermilk, and mix on medium speed until combined.
¼ cup (64 g) Organic SunButter, ⅓ cup (80 ml) buttermilk, at room temperature
Add in the dry ingredients and combine on low speed.
Then add in the shredded carrots, and fold into the batter with a spatula.
1 cup (110 g) finely shredded carrots
Evenly distribute the cupcake batter between the cupcake liners. Each liner will be about three-quarters full.
Bake the cupcakes for 18-21 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to completely cool.