Double Decker Carrot Cake Cupcakes

Double Decker Carrot Cake Cupcakes
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Category: desserts

Ingredients

Serves: 10-12

For the carrot cupcakes:
3 large carrots, shredded (about 1.5 cups worth)
1 cup almond flour/meal
2 eggs, whisked
¼ cup Gold Label Virgin Coconut Oil, melted
1 tablespoon Raw Honey
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon baking soda
½ teaspoon baking powder
pinch of salt
¼ cup chopped walnuts (optional)
¼ cup raisins (optional)

For the frosting:
1.5 cups raw cashews (unsalted)
5 tablespoons Coconut Cream Concentrate
? cup canned coconut milk
1 tablespoon Raw Honey
2 teaspoons vanilla
½ teaspoon cinnamon

Preparation

Read full details on:
paleomg.com

Comments
Added 6 years ago by:
Tabatha Knop Tabatha Knop
     81 recipes
17 people cheffed this recipe
Patricia Marie BulischeckCynthia WallerTumeka LovingLife Cox-GibbonsTara NussbaumAlanna Suzanne HerbertChristina MooreBetty Mortillaro GilmoreLorrie SepulvedaRobin BizelliCassy Roque RodriguezTerri VaiaDiane MeroKristin Smith Keck TaylorRacheal McAvoy MastersStephanie Brooks HawkinsDaNette FranklinTabatha Knop
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