Carrot Cake Cupcakes

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Ingredients

• 1 1/2 cups blanched almond flour
• 1/2 tsp celtic sea salt
• 1/2 tsp baking soda
• 1/2 Tbsp ground cinnamon
• 3 eggs
• 2 Tbsp grapeseed oil or palm shortening (can also substitute another kind of fat)
• 1/4 cup agave nectar or honey (or other sweetener)
• 1 1/2 cups carrots, grated
• 1/2 cup pecans, chopped
• Cream Cheese Frosting:
• 4 ounces cream cheese, softened to room temperature
• 3 Tbsp honey
• 3 Tbsp heavy cream

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 1/4 cup batter into a paper lined muffin pan.
Bake at 325 F for 18-22 min.
Cool to room temperature and spread with frosting if desired.

Frosting:

Combine cream cheese and honey in a medium bowl until well blended.
Whip in heavy cream until frosting is nice and thick.
Spread over cupcakes.

Nutrients Per Serving

• Calories: 151
• Protein: 5.4 g
• Fat: 12 g
• Carbohydrate: 5.6 g
• Fiber: 2.4 g
• Sodium: 192 mg
• Potassium:72 mg