Adaption of Minimalist Baker's 1-Bowl Gluten-Free Carrot Cake
Preheat oven to 350 degrees F (176 C). Put cupcake liners in cupcake pan. I used a pan that makes 24 smaller cupcake with a little batter left over. Set aside.
Add eggs, oil, and honey then whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.
Add lesser amount of dairy-free milk (1/2 cup or 120 ml) and stir. Add grated rhubarb and stir. Then add gluten-free oats and gluten-free flour blend and stir. The batter should be thick but pourable. If too thick, add remaining dairy-free milk (1/4 cup or 60 ml). Add raisins at this time and stir.
Fill cupcake liners until just below the top. Bake for 40 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and move cupcakes to a cooling rack to let cool completely.
Notes from Minimalist Baker - https://minimalistbaker.com/1-bowl-vegan-gluten-free-carrot-cake/