Gluten-Free Carrot Cake Cupcakes

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Ingredients:

4 whole eggs

1 1/4 cup blanched almond flour (I often use a brand called Pamela’s which it almond, coconut, pecan  and walnut flours)

1 banana

1/2 cup shredded carrots

2 tablespoons vanilla (I use alcohol-free vanilla)

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 cup coconut oil

a pinch of sea salt

 

Directions:

1- In a Vitamix, food processor or blender add all ingredients and mix well.  If using a large bowl you will need a mixer.

2- Preheat oven to 350.  Pour batter into muffin tins.

3-  Bake for 15-17 minutes.  Yields about 10-12 muffins.

4-  Let cool 20 minutes before spreading with frosting.

 

Ingredients for frosting:

4-5 ounces raw cream (from a local farm)

2 tablespoons Organic Maple Syrup

2 teaspoons Vanilla (I use alcohol-free)

1 capful Lemon Juice

 

Directions for frosting:

1- Let cream sit at room temperature for 15-20 minutes

2- Add ingredients into a small bowl and mix well with a spoon.

3- Spread on cupcakes, be sure to allow cupcakes to cool at least 20 minutes once out of the oven.