Gluten Free Carrot Cake Cupcakes (Print Version)

Mini carrot cakes with almond flour, cinnamon, and sweet carrots. Light texture, delicious for any occasion.

# Ingredients:

→ Cupcake Batter

01 - 1 cup almond flour
02 - 2 tbsp granulated sweetener or sugar
03 - 1/2 cup shredded carrot, packed
04 - 3/4 tsp cinnamon
05 - 1 large egg or flax egg
06 - 1/2 tbsp baking powder
07 - 1/4 tsp salt
08 - 1/2 tsp pure vanilla extract
09 - 2 tbsp water
10 - 1/2 tbsp oil or additional water
11 - Optional handful crushed walnuts or pecans

# Steps:

01 - Preheat oven to 350°F. Line a regular or mini cupcake tin.
02 - Stir all dry ingredients together, then mix in wet ingredients to form a batter.
03 - Scoop the batter into the cupcake liners.
04 - Bake for 14 minutes for mini cupcakes or 18 minutes for regular size. Let cool completely.
05 - Frost the cupcakes if desired. For best flavor and texture, let them sit for a day before serving.

# Notes and Tips:

01 - Cupcakes are easier to peel from liners the day after baking.

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