Ingredients
For the cupcakes –
- 3 medium eggs
- 4 Tablespoons of honey (60 ml)
- 4 Tablespoons of coconut oil (60 ml)
- 1 teaspoon of vanilla extract (5 ml)
- 1 cup of almond flour (120 g)
- 4 Tablespoons of tapioca flour (30 g)
- 1 teaspoon of baking powder (2 g)
- 3 carrots (150 g), shredded and liquid squeezed out
- 1/4 cup (1 oz) of raisins (28 g)
- 1 teaspoon of cinnamon powder (2 g)
- 1/2 teaspoon of ginger powder (1 g)
- Dash of nutmeg
- Dash of salt
For the frosting
- 1 cup (240 ml) coconut butter (+ coconut oil if needed)
- 1/4 cup (60 ml) honey (or to taste)
- 1/2 teaspoon (3 ml) vanilla extract
- Dash of salt
Instructions
- Preheat oven to 350 F (175 C).
- Mix all the cupcake ingredients together.
- Pour into cupcake molds (makes approx. 12 cupcakes)
- Bake for 30 minutes.
- Meanwhile, make the frosting by whipping the frosting ingredients together. Spread over the cupcakes.
Notes
All nutritional data are estimated and based on per serving amounts.
Nutrition
- Calories: 285
- Sugar: 10 g
- Fat: 22 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 6 g