Ingredients: |
Ingredients: •¾ C Blanched Almond Flour, Honeyville Brand
•¼ C + 2 Tbsp. Arrowroot or Tapioca Flour
•¼ Tsp. Baking Soda
•½ Tsp. Grain Free Baking Powder
•¼ Tsp. Sea Salt
•¾ Tsp. Ground Cinnamon
•½ Tsp. Ground Nutmeg
•3 Large Eggs
•¼ C Honey
•2 Tbsp. Grapeseed Oil
•¼ C Chopped Walnuts or Pecans
•1¼ C Carrots, Grated or Finely Chopped
•1 Tsp. Pure Vanilla
Cream Cheese Frosting:
•½ C Non-Hydrogenated Shortening
•½ C Earth Balance Butter (or omit and add an additional ½ C shortening)
•½ C Honey
•1 Tsp. Creamy Almond or Cashew Butter
•1½ Tsp. Apple Cider Vinegar
•1½ Tsp. Lemon Juice
•¼ Tsp. Salt (omit if almond butter has salt)
•2 Tsp. Pure Vanilla
•1 or 2 Drops Vanilla Stevia, optional
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Directions: |
Directions:1.Preheat oven to 325 degrees and line the muffin tin with 8 or 9 muffin cups.
2.Place the chopped walnuts or pecans in a microwave safe plate or bowl and heat 30 seconds. Stir and repeat until fragrant (about 3 times). You can also toast them in the oven but this is easier and faster.
3.Grate the carrots in a food processor or by hand. Set aside.
4.In a large bowl, whisk together the almond flour, arrowroot, baking soda, baking powder, cinnamon, and nutmeg.
5.In a separate bowl, mix together the eggs, oil, and honey. Then stir in the carrots and nuts.
6.Stir the wet ingredients into the dry.
7.Scoop a heaping ¼ C of batter into the lined muffin tins.
8.Bake 18 – 23 minutes or until nicely browned.
9.Cool Completely.
Cream Cheese Frosting:
1.Blend all ingredients on low for 30 seconds or until well combined.
2.Turn speed to medium-high and blend until smooth.
3.Place in refrigerator 10 – 20 minutes to firm up if needed. Frosting hardens if left in fridge.
*You can also add Solidified Refined Coconut Oil 1 Tbsp at a time to thicken as needed without placing in the fridge. |
This recipe for Carrot Cake Cupcakes (Grain, Dairy & Sugar Free) is from