Carrot Beet Cupcakes
The most nutrient-dense cupcakes!
Ingredients
- 1/2 cup Pecans, toasted
- 3 eggs
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Cloves, ground
- 1/2 tsp Allspice, ground
- 1 cup Coconut Oil
- 1 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Vanilla
- 1 1/4 cups Turbinado Sugar, raw
- 1 cup Flour, gluten-free
- 1 cup Almond Flour
- 1 cup Carrots, shredded, raw
- 1 cup Beets, shredded, raw
Frosting
- 1/4 cup Ghee, or Grass Fed Butter
- 4 oz Cream Cheese, organic
- 1 1/2 cups Powdered Sugar
- 1 tsp sea salt
Instructions
- Preheat oven to 350
- Toast pecans
- Beat eggs with cinnamon, nutmeg, cloves and allspice
- Add oil
- Add baking powder, baking soda, salt and vanilla
- Beat
- Add sugar, beat again
- Add flour and stir gently with wooden spoon
- Stir in carrots and beets
- Grease 18 muffin tins or add paper or silicone liners
- Fill 3/4 full with batter
- Bake 20 minutes, or until toothpick inserted in center comes out clean
- Prepare frosting by combining butter and cream cheese
- Add powdered sugar
- Mix thoroughly
- Place dollop of frosting on each cooked, cooled cupcake.
- Enjoy!
Notes
This recipe was inspired by cupcakes made by Michelle Nikfarjam. : )