Gluten Free Carrot Cupcakes.

Gluten Free Carrot Cupcakes.


Cupcake Ingredients:

1 1/2 cups blanched almond flour
1 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1/4 cup maple syrup
2 tablespoons almond or coconut oil
1 1/2 cups carrots, finely chopped
1/2 cup pureed dates
1 cup coarsely chopped pecans

Frosting ingredients:

1 cup raw cashews

1/4 cup almond milk

1/4 cup maple syrup


Preheat oven to 325 F. In a large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg. In a separate bowl, mix together eggs, maple syrup, and oil. Mix carrots and dates into the wet ingredients. Stir wet ingredients into the dry ingredients. Fold in the pecans. Divide evenly between 12 cupcake liners. Bake at 325 F for 20 minutes or until a toothpick comes out dry.
Mix cashews, almond milk and maple syrup in blender. Spread frosting over cooled cupcakes. Eat and grunt with joy.

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