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Carrot Cake Cupcakes
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Servings
6
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
Instructions
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
Prep Time
15
minutes
mins
Cook Time
18
minutes
mins
Total Time
33
minutes
mins
Cook Mode
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Equipment
Large Bowl
Paper Liners
Muffin Pan
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!