Ingredients
3 large carrots
4-5 pitted Medjool dates
3 eggs
¼ cup honey
2 T coconut oil, melted
1 ½ cups almond flour
2 teaspoon cinnamon
½ teaspoon Celtic Sea salt
½ teaspoon baking soda
½ teaspoon nutmeg
1 cup walnuts, finely chopped
For the frosting:
1 14-oz. can coconut milk, chilled
1 teaspoon honey
½ teaspoon cinnamon
½ teaspoon vanilla extract
Pinch of ground cloves
Instructions
- Preheat the oven to 325°F. Line a muffin tin with cups. Coarsely chop the carrots and dates and place them in a food processor. Pulse until finely chopped. In a large bowl, whisk together the eggs, honey, and coconut oil. Add the carrots and dates and stir well.
- In a separate bowl, stir together the almond flour, cinnamon, salt, baking soda, and nutmeg. Mix the dry ingredients into the wet ingredients and stir to combine. Fold in the chopped walnuts.
- Divide the batter equally among the muffin cups, filling each cup about ¾ of the way full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes, and then transfer to a wire rack to cool completely.
- To make the frosting, blend the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves in a food processor until thoroughly combined. Spread over the cooled cupcakes.
Inspired by paleogrubs.com/paleo-diet-recipes
