Carrot Cake Cupcakes
These delightful carrot muffins are a healthy and tasty treat perfect for breakfast or as a snack any time of day. The combination of almond flour, carrots, and pecans creates a moist and flavorful muffin that will satisfy your sweet cravings. Top these delightful goodies with a dollop of creamy cream cheese frosting for an extra special touch. Enjoy the warm spices and wholesome goodness in every bite!
— Constant Cookbook
Ingredients
- 1 ½ cups blanched almond flour
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ tablespoon cinnamon
- 3 eggs
- 2 tablespoons grapeseed oil
- ¼ cup agave nectar
- 1 ½ 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
Yield
Makes about 10 cupcakes
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