Carrot Cake Cupcakes
Ingredients
-
1½
cups
blanched almond flour
-
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
- 1. Combine almond flour, salt, baking soda, and cinnamon in a large bowl.
- 2. In a separate bowl, mix together eggs, oil, and agave.
- 3. Stir in grated carrots and chopped pecans into the wet ingredients.
- 4. Combine wet ingredients with dry ingredients.
- 5. Scoop a heaping ¼ cup of batter into a paper-lined muffin pan.
- 6. Bake at 325°F for 18 to 22 minutes.
- 7. Cool to room temperature and spread with frosting before serving.
Nutrition Facts (estimated)
Servings
6 cupcakes
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
7g
Sodium
200mg
Cholesterol
186mg
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