Gluten-Free Carrot Cake Cupcakes

These dense, gluten-free carrot cake cupcakes are topped with an easy cream cheese frosting and can be made up to 2 days in advance.

TOTAL TIME: 35 MIN
SERVINGS: MAKES 12 CUPCAKES OR 24 MINI CUPCAKES

INGREDIENTS
1 1/2 cups almond flour
3/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
3 eggs
2 tablespoons vegetable oil
1/4 cup maple syrup
2 cups grated carrot
3/4 cup finely chopped pecans
8 ounces cream cheese
1/4 cup unsalted butter
1 cup confectioners' sugar
BUY INGREDIENTS

INSTRUCTIONS
Preheat the oven to 325º. In a large mixing bowl, combine the almond flour, baking soda, cinnamon and salt.
In a separate bowl, whisk together the eggs, oil, and maple syrup. Stir in the carrots and 1/2 cup of the pecans and add into the dry ingredients. Stir to thoroughly combine. Pour the batter equally into a paper-lined cupcake tin. Bake for 20 minutes, or until a toothpick stuck in the center comes out clean, then set aside and cool in the tin for 30 minutes.
Meanwhile, in a large bowl or stand mixer, whip together the butter, cream cheese and powdered sugar until smooth.
Once the cupcakes are completely cooled, spread with frosting and sprinkle with 1/4 cup of chopped pecans and serve.

MAKE AHEAD

Cupcakes can be stored in an airtight container for up to 2 days.