Carrot Cake Cupcakes
Ingredients
1½ cups blanched almond flour (not almond meal)
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ tablespoon ground cinnamon
3 large eggs
2 tablespoons grapeseed oil or palm shortening
¼ cup agave nectar or honey
1½ cups carrots, grated
½ cup pecans, chopped
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 a paper lined muffin pan
Bake at 325°F for 18 to 22 minutes
Cool to room temperature and spread with Creamy Cream Cheese Frosting
Serve