PALEO CARROT CAKE CUPCAKES WITH COCONUT BUTTER FROSTING

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.

Servings: 8 cupcakes

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

For full instructions kindly visit flavourandsavour.com.

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