PALEO CARROT CAKE CUPCAKES WITH COCONUT BUTTER FROSTING


These carrot cake cupcakes are free of grains, dairy, and refined sugar but they're just as moist, tender and delicious as a traditional carrot cake.

Servings: 8 cupcakes

Ingredients
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • ¼ cup honey
  • 2 eggs
  • 1 cup finely grated carrots
  • ½ cup crushed pineapple, well-drained if using canned
  • ½ cup almond flour, packed
  • ¼ cup coconut flour, packed
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ cup chopped pecans

Instructions
For full instructions kindly visit flavourandsavour.com.

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