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.

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
Paleo Carrot Cake Cupcakes with Coconut Butter Frosting


INSTRUCTIONS:

  1. Preheat oven to 350°F and line 8 muffin tins with paper or reusable liners.
  2. In a large bowl, whisk together oil, sweeteners and eggs. Stir in carrots and drained pineapple.
  3. In a small bowl, combine dry ingredients. Add dry ingredients the large bowl and stir until well blended.
  4. ........
  5. GET FULL RECIPE>>https://www.flavourandsavour.com/paleo-carrot-cake-cupcakes-with-coconut-butter-frosting/

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