Ingredients

The following ingredients have 12 Servings
  • 1¼ cups almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1–2 teaspoons ground ginger
  • 2 eggs
  • ⅓ cup coconut oil
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla
  • ½ cup grated carrots
  • 8-ounce package grass-fed, organic cream cheese
  • ¼ cup evaporated coconut milk or coconut milk
  • 2 tablespoons maple sugar
  • ½ cup unsweetened, shredded coconut flakes

Instruction

  • Preheat oven to 350 F.
  • in a large mixing bowl, add all the ingredients, except the carrots, mixing until well combined.
  • Allow mixture to sit for 5 minutes.
  • Fold in the carrots.
  • Add mixture to a lined or oiled muffin pan.
  • Bake for 18–20 minutes.
  • While the cupcakes bake, make up the cream cheese frosting. Using a high-powered mixer, mix all ingredients together until well-combined.
  • Top with cream cheese frosting.