Paleo Carrot Cake Cupcakes with Coconut Butter Frosting

Paleo Carrot Cake Cupcakes with Coconut Butter Frosting

American Cakes and Cupcakes

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

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. ........
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