Mini Gluten-Free Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients

• 1/2 cup butter or coconut oil, (melted. See note below*)
• 1/2 cup maple syrup
• 1/2 cup honey
• 4 eggs
• 2 cups carrots, (finely grated)
• 1 cup crushed pineapple, (well drained, if using canned.*)
• 1 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 cup pecans, (finely chopped)
• 8 oz cream cheese, (at room temperature)
• 1/4 cup salted butter, (at room temperature)
• 1/4 cup maple syrup, (or up to 1/3 cup depending on taste)
• 1 tsp pure vanilla extract

Instructions

1. 1

   --- Mini Carrot Cake Cupcakes ---

2. 2

   Preheat oven to 350°F and line mini muffin tins with paper or reusable liners, or grease very well with coconut oil.

3. 3

   Open a can of crushed pineapple and set aside to drain very thoroughly.

4. 4

   In a large bowl, whisk together oil, sweeteners and eggs.

5. 5

   Stir in finely grated carrots and very well-drained crushed pineapple.

6. 6

   In a small bowl, combine dry ingredients--almond flour, coconut flour, baking soda, cinnamon and salt.

7. 7

   Add dry ingredients to the wet ingredients and stir until well combined.

8. 8

   Gently stir in finely chopped pecans.

9. 9

   Spoon into mini muffin tins. A cookie scoop works well. Fill muffin tins, then add a little more batter on the top of each to make a rounded top once they are baked. *see note below

10. 10

    Bake for 18 - 23 minutes or until toothpick comes out clean.

11. 11

    Let sit in muffin tin for 5 minutes, then remove to a rack to cool completely. Serve as is or frost with Maple Cream Cheese Frosting.

12. 12

    --- Maple Cream Cheese Frosting ---

13. 13

    Blend cream cheese and butter with an electric mixer until smooth. Add maple syrup and vanilla and beat until well combined. Frost cupcakes when completely cool.