CARROT CAKE CUPCAKES
I've been wanting to make gluten free Carrot Cupcakes for a while now. When I think of spring, I think of carrot cake and when I think of picnics and potlucks I think of carrot cake cupcake yumminess. http://www.elanaspantry.com/carrot-cake-cupcakes/
Provided by Elanas Pantry
Categories Dessert
Time 28m
Yield 10 cupcakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine almond flour, salt, baking soda and cinnamon.
- In a separate bowl, mix together eggs, oil and agave.
- Stir carrots and pecans into wet ingredients.
- Stir wet ingredients into dry.
- Scoop a heaping ¼ cup batter into lined muffin tins.
- Bake at 325° for 18 to 22 minutes.
- Cool to room temperature and spread with creamy cream cheese frosting.
- Serve.
Nutrition Facts : Calories 230, Fat 20.3, SaturatedFat 2.7, Cholesterol 139.5, Sodium 534.5, Carbohydrate 7.5, Fiber 3.2, Sugar 3, Protein 6.4
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