Carrot Cake Cupcakes
Ingredients
- 1 12 cups blanched almond flour
- 12 teaspoon celtic sea salt
- 12 teaspoon baking soda
- 12 tablespoon cinnamon
- 3 eggs
- 2 tablespoons grapeseed oil
- 14 cup agave nectar
- 1 12 cups carrots, grated,
- 12 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 1/4 cup batter into lined muffin tins.
Bake at 325 for 18 to 22 minutes.
Cool to room temperature and spread with creamy cream cheese frosting.
Serve.
