Gluten-Free Carrot Cake Cupcakes

• 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

1. Preheat the oven to 325 degrees .
2. In a large mixing bowl, combine the almond flour, baking soda, cinnamon and salt.
3. In a separate bowl, whisk together the eggs, oil, and maple syrup.
4. Stir in the carrots and 1/2 cup of the pecans and add into the dry ingredients.
5. Stir to thoroughly combine.
6. Pour the batter equally into a paper-lined cupcake tin.
7. 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.
8. Meanwhile, in a large bowl or stand mixer, whip together the butter, cream cheese and powdered sugar until smooth.
9. Once the cupcakes are completely cooled, spread with frosting and sprinkle with 1/4 cup of chopped pecans and serve.

almond flour, baking soda, ground cinnamon, kosher salt, eggs, vegetable oil, maple syrup, grated carrot, pecans, cream cheese, unsalted butter, sugar

Taken from www.foodandwine.com/recipes/gluten-free-carrot-cake-cupcakes (may not work)