Carrot Cake Cupcakes

here👏🏻for👏🏻these✨CARROT CAKE CUPCAKES✨ oh so exciting! i sure do love carrot cake! 🥕🧁 it is so underrated if you ask me! carrot cake also reminds me of spring a little bit, so these are perfect to brighten up your week and make you start looking ahead to warmer spring days! ☀️

this sweet treat is gluten free, dairy free, refined sugar free, and always on my mind! 😋 the timing on this one is perfect too because you have plenty of time to taste test it before you decide to make it for your family/friends for this upcoming Easter! 🙃

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WHAT YOU NEED:

dry ingredients:

▫️3/4 cup @bobsredmill oat flour

▫️2/3 cup almond flour

▫️1/2 tsp cinnamon

▫️2 tsp baking powder

▫️1/3 cup chopped pecans + more for top

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wet ingredients:

▫️2 @vitalfarms eggs

▫️1/2 cup @wholesomesweet coconut sugar

▫️3/4 cup shredded carrots

▫️2 tsp vanilla

▫️1/2 cup @almondbreeze almond milk

▫️1/2 cup @fielddayproducts apple sauce

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1 container @simplemills vanilla frosting

HOW TO:

1. Preheat the oven to 350 degrees and line a muffin tin with cupcake holders.

2. In a medium bowl, mix together dry ingredients and set aside.

3. In a large bowl, whisk together all wet ingredients. Gradually pour dry ingredients into wet ingredients and stir until fully mixed together.

4. Fill each cupcake holder about 3/4 of the way full. Bake for 19-21 minutes. Remove from the oven and let cool before icing & topping with extra pecans. ENJOY! 🧁