A recipe for THE BESTeasy and healthy Carrot Cake Cupcakes. Soft, moist and delicious cupcakes - you won’t believe it’s a healthier version! Gluten-Free and Paleo Friendly.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Serving Size 8servings
Ingredients
1 ½cupsalmond flour
2teaspoonsbaking powder
1teaspoonground cinnamon
½teaspoonground ginger
¼ teaspoonnutmeg
2eggs
¼ cupcoconut oil,melted
⅓cuphoney
2teaspoonvanilla extract
1cupshredded carrots
½cuppecans,chopped
Instructions
Preheat your oven to 350 degrees. Place cupcakes liners in a muffin tin then set aside.
In a large bowl, mix together almond flour, baking powder, cinnamon, ginger and nutmeg.
Whisk in the eggs, coconut oil, honey, and vanilla extract. Fold in the carrot and pecans.
Fill each cupcake liner ¾ of the way with batter. Bake for 18-20 minutes.
Allow to cool completely on a wire rack before frosting.
Video
Notes
The cupcakes are done when a toothpick pressed into the center of the cupcake comes out clean.
We use our Cream Cheese Frosting to really bring out the best in these carrot cake cupcakes.
Save a little bit of the chopped pecan nuts to sprinkle on top as a beautiful garnish.