Carrot Cake Cupcakes - cooking recipe

Ingredients

1 1/2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 tablespoon cinnamon
3 eggs
2 tablespoons grapeseed oil
1/4 cup agave nectar
1 1/2 cups carrots, grated
1/2 cup pecans, chopped

Preparation

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 1/4 cup batter into lined muffin tins.
Bake at 325\u00b0 for 18 to 22 minutes.
Cool to room temperature and spread with creamy cream cheese frosting.
Serve.