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Nicole Modic
SERVES 12 cupcakes
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  • 1 1/2 cups almond flour
  • 1 bag Sejoyia Salted Caramel Coco Thins
  • 1/4 cup tapioca flour or arrowroot flour
  • 1/4 cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 2 eggs
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 cup chopped pecans
  • 1/2 cup applesauce
  • 1 tsp baking soda
  • pinch sea salt


  • 8 oz dairy free cream cheese
  • 1/4 cup coconut oil, room temp
  • 1/2 tsp vanilla
  • pinch cinnamon


  • 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.

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in your posts and I’ll re-share!