For the cupcakes:
2 cups almond flour
4 tablespoons coconut flour
½ tablespoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon, plus extra for garnish
1 teaspoon powdered ginger
½ teaspoon nutmeg
3 eggs
½ cup coconut oil, melted
½ cup honey
3 teaspoons vanilla extract
2 cups peeled, grated carrots
1 cup chopped walnuts, plus extra for garnish
For the frosting:
8 ounces cream cheese, room temperature
3 tablespoons maple syrup
1 tablespoon vanilla
⅛ teaspoon salt
Ingredients
A small portable cake, designed to feed just one person, comforts and feeds the inner child….
CARROT CUPCAKES
Preheat the oven to 350 F. Line a muffin tin with 12 cupcake liners.
In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside. In a large bowl, mix together the eggs, oil, honey, and vanilla until very well-combined and frothy. Working quickly, create a well in the center of the bowl of dry ingredients, and pour in the wet mixture. Mix well. Fold in the carrots and walnuts. The batter should be thick, but not stiff.
Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean. Let the cupcakes cool for 5 minutes in the pan and then remove to a wire rack to cool.
For the cream cheese frosting, mix and whisk everything together until thoroughly combined and smooth. Spread a layer on top of each cupcake. Sprinkle them with a little bit of cinnamon and top with a walnut piece.
Instructions
