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Carrot Cake Cupcakes
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Description
These little gluten free Carrot Cake Cupcakes are topped with my Creamy Cream Cheese Frosting.
I’ve been wanting to make Carrot Cupcakes for a while now. When I think of spring, I think of carrot cake and when I think of picnics and potlucks, I think of carrot cake cupcake yumminess.
Ingredients
- 1-½ cup Blanched Almond Flour
- ½ teaspoons Celtic Sea Salt
- ½ teaspoons Baking Soda
- ½ Tablespoons Cinnamon
- 3 whole Eggs
- 2 Tablespoons Grapeseed Oil
- ¼ cups Agave Nectar
- 1-½ whole Carrot, Grated
- ½ cups Pecans, Chopped
Preparation
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 lined muffin tins.
Bake at 325° for 18 to 22 minutes.
Cool to room temperature and spread with creamy cream cheese frosting.
Serve.
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bakeaholic on 5.22.2010
I love carrot cake – even better in cupcake form! With lots and lots of cream cheese icing!