10 tablespoons (140 g) unsalted butter
1 cup (140 g) superfine brown rice flour
1/2 cup (50 g) hazelnut flour
2 tablespoons tapioca starch
1 1 /2 tsp baking powder
1/2 teaspoon salt
1/2 teaspoon grounc cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground caradamom
2 eggs, at room temperature
1/3 cup (70 g) light muscovado sugar
1/3 cup (80 ml) maple syrup
1 teaspoon vanilla extract
3 small carrots, peeled and grated
1 medium Gala apple, peeled, cored, and grated