Ingredients

The following ingredients have 4 Servings
  • 1½ cups blanched almond flour (not almond meal)
  • ½ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ½ tablespoon ground cinnamon
  • 3 large eggs
  • 2 tablespoons grapeseed oil or palm shortening
  • ¼ cup agave nectar or honey
  • 1½ cups carrots, (grated)
  • ½ cup pecans, (chopped)

Instruction

  • In a large bowl, combine almond flour, salt, baking soda and cinnamon
  • In a separate bowl, mix together eggs, oil and agave
  • Stir carrots and pecans into wet ingredients
  • Stir wet ingredients into dry
  • Scoop a heaping ¼ cup batter into a paper lined muffin pan
  • Bake at 325°F for 18 to 22 minutes
  • Cool to room temperature and spread with Creamy Cream Cheese Frosting
  • Serve