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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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I've been wanting to make gluten free Carrot Cupcakes for a while now. When I think of spring, I think of carrot cake and when I think of picnics and potlucks I think of carrot cake cupcake yumminess. /carrot-cake-cupcakes/ Ingredients:
1 1/2 cups blanched almond flour |
1/2 teaspoon celtic sea salt |
1/2 teaspoon baking soda |
1/2 tablespoon cinnamon |
3 eggs |
2 tablespoons grapeseed oil |
1/4 cup agave nectar |
1 1/2 cups carrots, grated |
1/2 cup pecans, chopped |
Directions:
1. In a large bowl, combine almond flour, salt, baking soda and cinnamon.
2. In a separate bowl, mix together eggs, oil and agave.
3. Stir carrots and pecans into wet ingredients.
4. Stir wet ingredients into dry.
5. Scoop a heaping 1/4 cup batter into lined muffin tins.
6. Bake at 325° for 18 to 22 minutes.
7. Cool to room temperature and spread with creamy cream cheese frosting.
8. Serve.
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