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Ingredients
- Dry Ingredients:
- 1 c almond flour
- 1/2 c coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 12 oz grated carrots
- Wet Ingredients:
- 4 eggs
- 1 tsp. vanilla extract
- 1/2 cup full fat coconut milk
- 1 c. coconut sugar
- 1/4 c. coconut oil - melted
- Sweet Frosting:
- 3/4 c. palm shortening
- 1/3 c. honey
- 1/4 tsp. cinnamon
- 1 Tbsp. vanilla extract
- 2 Tbsp. arrowroot starch/flour
Preparation
Step 1
Preheat oven to 350°F and line 12 muffin tins.
In large bowl, combine all dry ingredients, being sure to remove any lumps.
In a medium bowl, combine all wet ingredients and blend until smooth.
Gradually stir the wet ingredients into the dry. Let mixture sit for 5 minutes allowing the coconut flour to absorb the moisture.
Spoon the mixture into the lined muffin tins filling almost to the top. Set on middle rack and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool on rack and prepare frosting.
To prepare frosting, combine all ingredients into chilled bowl and use a hand mixer to blend until light and fluffy. Pipe or spread onto cooled cupcakes and top with walnuts, cinnamon or shredded carrots or nothing - up to you!