Cupcakes should be light and moist, not heavy like carrot cake and other quick bread recipes. Make this gluten free carrot cake recipe when you want light.
*You may substitute the 4 four eggs with 1/2 cup liquid from can of cannellini beans (usually just contains 1/2 cup) plus 1/4 cup/4 tablespoons additional butter or margarine.
**Use up to 2-1/2 cups grated carrots or up to 2 cups when adding raisins. The more carrots you add, the heavier the cupcakes.
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https://glutenfreerecipebox.com/gluten-free-carrot-cupcakes-light/