Preheat oven to 350f.
Place pitted dates in a small bowl and cover with boiling water. Allow to sit for 5-10 minutes while prepping other ingredients.
Using food processor or hand-held grater, shred the carrot into fine pieces and transfer to a skillet over medium heat. Sautee carrots with 1 tsp of coconut oil until softened, about 5 minutes. (This step helps the carrots "meld" with the cake batter during baking to create a more cohesive carrot cake texture.)
In medium bowl, whisk together the gluten-free flour, almond meal, baking soda, baking powder, salt, and cinnamon.
In small bowl using an immersion blender, or in a food processor, blitz the soaked dates with 1 Tbsp of the soaking liquid, as well as the apple sauce, oil, vinegar, and vanilla. After a smooth consistency is reached, pour into dry ingredients.
Add remaining ingredients (eggs, maple, honey, and molasses) to the other ingredients and stir to combine. Batter should be thick.
Using an ice cream scoop, fill greased cupcake liners 2/3 full and bake in preheated over for about 25 minutes or until toothpick comes out clean.
Makes 12 Cupcakes