Elana's Pantry Carrot Cake Cupcakes

Carrot Cake Cupcakes with Creamy Cream Cheese Frosting

1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ tablespoon cinnamon
3 eggs
2 tablespoons grapeseed oil
¼ cup agave nectar
1 ½ cups carrots, grated
½ cup pecans, chopped

1. In a large bowl, combine almond flour, salt, baking soda and cinnamon
2. In a separate bowl, mix together eggs, oil and agave
3. Stir carrots and pecans into wet ingredients
4. Stir wet ingredients into dry
5. Scoop a heaping ¼ cup batter into lined muffin tins
6. Bake at 325° for 18 to 22 minutes
7. Cool to room temperature and spread with creamy cream cheese frosting


Creamy Cream Cheese Frosting

4 ounces cream cheese, softened to room temperature
3 tbsp agave nectar
3 tbsp heavy cream
1. To make frosting combine cream cheese and agave in a medium bowl until well blended
2. Whip in heavy cream until frosting is nice and thick