paleo carrot cake cupcakes

Okay, as a die-hard chocolate cake lover, I must confess, I'm willing to cheat—but only for carrot cake. These carrot cake muffins are subtly sweet and absolutely melt in your mouth. And don't get me started on the healthy frosting; it's so good I could eat it by the spoonful.

ingredients:

Carrot Cake Cupcake Ingredients:

• 3 carrots – peeled, grated, and squeeze out moisture with a paper towel

• 3 tbsp ground flax seeds

• 2 cups almond flour

• 1/3 cup tapioca flour

• 1/4 cup coconut flour

• 1 tsp cinnamon

• 1 tsp nutmeg

• 1 tsp ginger

• 2 tsp baking powder

• 1/3 cup melted butter or coconut oil (I used butter)

• 4 eggs

• 1 tsp vanilla extract

• 1/4 or pinch of sea salt

• 1/4 cup maple syrup

Frosting Ingredients:

• 1 1/2 cups cashews soaked in filtered water for 2 hours, then drained

• 1 can chilled coconut cream (just the thick top part)

• 2 tbsp coconut oil

• 1 lemon, juiced

• 2 tsp vanilla extract

• 4 tbsp maple syrup

• Pinch of sea salt

how to make it:

1. Preheat oven to 375°.

2. Combine all dry carrot cake muffin ingredients in one bowl and the wet ingredients in a separate bowl. Then pour the wet ingredients into the dry ingredients bowl and stir until well combined.

3. Grease muffin tins with coconut oil or line with paper cupcake liners.

4. Bake for 25 minutes or until muffin tops are slightly golden.

5. While muffins are in the oven, add the coconut cashew frosting ingredients to a high-powered blender or food processor and blend on high for 3-5 minutes (you will need to stop occasionally to scrape down the batter). 

6. Spread frosting over carrot cake muffins and sprinkle with crushed walnuts or pecans.