HaleyHappy Birthday Gretchen! Turning 30 is a big deal, that’s why I’ve chosen to make you carrot cupcakes, sans gluten and sans white sugar. This way, you can continue on your CrossFit journey without a major setback if you happen to gobble down eight of these.
Paleo-ish Carrot Cupcakes
Cupcake Ingredients:
- 3 cups almond flour
- 3/4 tsp sea salt
- 1 tsp baking soda
- 1 tbsp cinnamon
- 6 eggs
- 4 tbsp olive oil
- 1/2 cup agave nectar
- 1 cup chopped pecans
- 2 cups grated carrots
Icing Ingredients:
- 2 (8 oz) packages of cream cheese
- 3/4 cup agave nectar
- 1/4 cup heavy whipping cream
1. Preheat oven to 325 and set out cream cheese so that it reaches room temperature.
2. Use food processor to create almond flour.
3. In large mixing bowl, blend almond flour, salt, baking soda and cinnamon.
4. Blend in eggs, oil and agave.
5. Shred carrots using food processor, then add them to the mixture, along with pecans, and blend.
6. Using 1/4 measuring cup, pour mixture into cupcake baking cups. Makes roughly 21 cupcakes.
7. Bake at 325 degrees for 16 to 18 minutes.
8. Clean kitchen while they cook.
9. To prepare icing, blend cream cheese and agave in mixing bowl until smooth.
10. Gradually blend in whipping cream.
11. Stick icing bowl in fridge, wait for cupcakes to cool and lick beaters.
13. Once cupcakes are cooled, ice them and garnish with cinnamon and chopped pecans.
Happy Birthday Gret! May this next year bring you the very best of happiness, health, and fortune.
I had no idea that you wrote a blog. I’ve added it to my daily reading. Keep it up the good work!
JZ
Hopefully I won’t disappoint. I’m new at this!
wow… i’m TOTALLY adding this recipe to my collection! looks delicious! thanks! LOOOOVE the pics too! you are so fancy… 🙂
sabina 🙂
LOVE IT!! keep it up!
Now all you need is a follow up photo of Gretchen stuffing her face with 8 of these bugs bunny delights!
Totally did stuff my face. These were delish!!!!
Do you have these recipes in printer friendly format without pics?
I wish I did. I know if you subscribe via email you can choose not to display the pictures, but that still doesn’t make it printer friendly. It’s a great idea though, and printing out a recipe is definitely safer than bringing a laptop into your kitchen. Thanks!
My daughter made these for me at the weekend and they were delicious.
Maybe a stupid question but I am anything but handy in the kitchen. I made these once and they were delicious. I, then, made them a second time eyeballing the ingredients and they came out dry. I ll make them exactly according to recipe next time but why were the dry, the second time? Is it just to much dry ingredients compared to wet?