Ingredients
THE CUPCAKES:
- 1 ½ cups almond flour
- 1 bag Sejoyia Salted Caramel Coco Thins
- ¼ cup tapioca flour or arrowroot flour
- ¼ cup coconut sugar
- ½ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 ½ cups grated carrots
- 2 eggs
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ½ cup chopped pecans
- ½ cup applesauce
- 1 tsp baking soda
- pinch sea salt
THE FROSTING:
- 8 oz dairy free cream cheese
- ¼ cup coconut oil, room temp
- ½ tsp vanilla
- pinch cinnamon
Instructions
- Preheat oven to 350.
- Line a muffin tin with 12 liners.
- In a large bowl, whisk together the eggs, melted coconut oil, vanilla extract, applesauce, and carrots. Set aside.
- Next, pulse the Coco Thins in a food processor until a fine meal forms.
- Pour the Coco Thin meal into a medium bowl, followed by the almond flour, tapioca/arrowroot flour, coconut sugar, baking soda, salt, cinnamon and ginger.
- Add the wet mixture to the medium bowl containing the dry ingredients.
- Once everything is well combined, fold in the chopped pecans.
- Fill each muffin liner with batter, filling to the top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Remove from the oven and after a few minutes, transfer to a wire rack to cool.
- While the muffins are cooling, make the frosting.
- Add all frosting ingredients to a medium bowl, and using a hand mixer, beat until smooth and fluffy, about 3-5 minutes.
- Once the muffins are completely cool, frost the cupcakes! You can be all fancy and do it using a piping bag or just grab a spoon and spoon the frosting on top of each muffin. Add more chopped pecans for additional decoration.Enjoy!XO
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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