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Grain, Dairy, & Soy Free

 

Ingredients

    • 1 Cup Blanched Almond Flour, Honeyville Brand
    • ½ Cup Arrowroot or Tapioca Flour
    • ¼ Tsp. Baking Soda
    • ½ Tsp. Baking Powder
    • ¼ Tsp. Sea Salt
    • 1 Tsp. Ground Cinnamon
    • ½ Tsp. Ground Nutmeg
    • 3 Large Eggs
    • ¼ Cup Organic Maple Syrup (adjusting according to taste preference)
    • ½ Cup Applesauce
    • 1 Tsp. Pure Vanilla
    • ¼ Cup Chopped Pecans (optional)
    • ½ Cup Raisins (optional)
    • 1½ Cups Carrots, finely grated

Instructions

  1. Preheat oven to 325 °F and line a muffin tin with paper cups, or use silicone baking cups.
  2. In a large bowl, combine the almond flour, arrowroot, baking soda, baking powder, cinnamon, and nutmeg.
  3. In a separate bowl, mix together the eggs, applesauce, vanilla and maple syrup. Then stir in the carrots, nuts and raisins.
  4. Stir the wet ingredients into the dry.
  5. Evenly distribute the batter into lined muffin cups, filling the cups approx ¾ full
  6. Bake 18 – 23 minutes or until nicely browned.
  7. Cool completely.

 

Optional Orange Glaze:

  • 1 ¼ Cup Powdered sugar ( you can make your own by grinding sugar of choice in a coffee grinder until it becomes a powder – I used coconut palm sugar)
  • ½ Tsp. Grated orange zest
  • 2-3 Tbs. Fresh orange juice

In a small bowl, combine orange zest, powdered sugar, and orange juice, mix until smooth. Drizzle over cooled cupcakes.

Enjoy!

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