Grain-Free Carrot Cake Cupcakes

For those on a Paleo diet, these Grain-Free Carrot Cake Cupcakes are a tasty and nutritious treat. Instead of traditional grains, they are flavorful, moist, and bursting with the goodness of almond and coconut flour.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup shredded carrots
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 3 eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar
• 1/4 cup chopped walnuts optional
• 1/4 cup raisins optional

Instructions:

Set the oven temperature to 175C 350F

Almond flour, coconut flour, baking soda, cinnamon, and nutmeg should all be combined in a big bowl

Whisk eggs, applesauce, vanilla extract, melted coconut oil, and honey or maple syrup in a separate bowl

Stirring constantly, gradually add the wet mixture to the dry mixture until thoroughly mixed

Add the chopped walnuts, raisins if using, apple cider vinegar, and shredded carrots

Pour the batter into each of the two-thirds full muffin tins after lining them with cupcake liners

A toothpick inserted into the center of a cupcake should come out clean after 20 to 25 minutes of baking

After letting the cupcakes cool in the pan for a few minutes, move them to a wire rack to finish cooling

After they cool, you can choose to eat them plain or frost them with a Paleo-friendly cream cheese frosting