Carrot Cake Cupcakes

Recipe by Elanas Pantry
READY IN: 28mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups blanched almond flour
  • 12
    teaspoon celtic sea salt
  • 12
    teaspoon baking soda
  • 12
    tablespoon cinnamon
  • 2
    tablespoons grapeseed oil
  • 14
    cup agave nectar
  • 1 12
    cups carrots, grated
  • 12
    cup pecans, chopped
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DIRECTIONS

  • In a large bowl, combine almond flour, salt, baking soda and cinnamon.
  • In a separate bowl, mix together eggs, oil and agave.
  • Stir carrots and pecans into wet ingredients.
  • Stir wet ingredients into dry.
  • Scoop a heaping ¼ cup batter into lined muffin tins.
  • Bake at 325° for 18 to 22 minutes.
  • Cool to room temperature and spread with creamy cream cheese frosting.
  • Serve.
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