Now that Pumpkin season (November – December) and holiday cookie season (December) is over, it’s time to bust out all of the spring time desserts!
I have an absolutely incredible Paleo Carrot Cake Muffin recipe here, but today I decided to kick things up a notch. I made Carrot Cake Caramel Cupcakes with Dairy Free Cream Cheese Frosting! You guys don’t want to miss this recipe, Spring is right around the corner!
The secret ingredient in this recipe is Sejoyia Salted Caramel Coco Thins, which give them a super rich caramel flavor. I find them at my local Whole Foods, but you can purchase online, or omit all together if you can’t find them (but trust me, they are worth tracking down!).