I have tried a few carrot cakes and, once again, combined about 12 recipes until I "got it" the way I wanted it. You may even improve it more (if you do, lmk!) but here's what I did:
For the carrot cupcakes (makes 12):
Just under 2 c. of almond flour (I like Honeyville)
1/4 t. salt
3/4 t. baking soda
1/2 t. cinnamon
1 heaping T. pumpkin pie spice (which is just cinnamon, nutmeg, ginger and allspice :))
3 organic, free range eggs
1/2 c. organic, unrefined coconut oil (softened but not melted)
1/4 c. raw, organic honey from my bees
1/4 c. real maple syrup
(you can use all honey also and just do 1/2 c.)
1 T. vanilla
1 c. organic carrots (I use carrot pulp leftover from juicing so if you are using shredded carrots you may not need the entire 1/2 c. of coconut oil. Hold some back and see if your batter looks moist enough)
For the cream cheese frosting:
4 ounces of Greek cream cheese
2 T. maple syrup
1 T. vanilla
dash of real salt
Preheat oven to 350. Grease muffin tin with coconut oil. Combine all dry ingredients in one bowl. In mixing bowl, combine all other ingredients and mix well. Add dry mix to wet mix and then gently fold in the carrots. Put batter in muffin tin and cook for approx. 15-20 min (my oven is 15 min on the dot!) Let the cupcakes cool for 5-10 min. in the muffin tin and then remove to wire rack. Cool completely before icing. Make sure your kiddos know you are making them or somehow (!) all 12 will disappear before they arrive to the kitchen to eat them.
