Paleo Carrot Cake Cupcakes

These Paleo Carrot Cake Cupcakes are a healthier and gluten-free twist on a classic favorite. They are sweetened with honey and loaded with wholesome ingredients like almond flour and coconut oil. Perfect for a guilt-free treat

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup honey
• 3 eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/2 cups grated carrots
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped walnuts optional
• 1/4 cup raisins optional

Instructions:

Preheat your oven to 350F 175C

Line a muffin tin with cupcake liners

In a large mixing bowl, combine almond flour, coconut flour, baking soda, cinnamon, nutmeg, and ginger

In another bowl, whisk together honey, eggs, melted coconut oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and mix until well combined

Fold in grated carrots, shredded coconut, chopped walnuts, and raisins if using

Divide the batter evenly among the cupcake liners

Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Let the cupcakes cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely

Enjoy your delicious Paleo Carrot Cake Cupcakes