Carrot Cupcakes

I was really craving carrot cake the other day and started messing around with my carrot muffin recipe until I got this. The whole family agreed it was delicious--and the only problem was keeping from eating the entire batch.

1½ c almond flour (6 oz)
1 t baking soda
½ t salt
½ t cinnamon
½ t ginger
½ t nutmeg
1½ c shredded carrots (6 oz)
6 T butter, softened
¼ c honey
4 eggs
1 t lemon juice
½ t vanilla

1. Whisk together almond flour, baking soda, salt, and spices in a large bowl. Stir in carrots until well coated.
2. In a separate bowl, beat together butter and honey until fluffy.
3. Add eggs, lemon juice, and vanilla. Beat until smooth.
4. Stir in butter mixture to flour mixture until well combined.
5. Pour batter evenly into greased or lined muffin cups.
6. Bake at 350°F for 35 min.
7. Remove pan from oven and let rest 10 min in pan before transferring cupcakes to cooling rack.

Note: One recipe of Cream Cheese Frosting is perfect for covering the cupcakes. The nutrition facts below are for unfrosted cupcakes, so if you're frosting them, be sure to add the extra carbs.

Nutrition Facts

Serving Size 1 cupcake Serving per Recipe 12

Amount per Serving Calories 185 Total Fat 14.7 g   Saturated Fat 4.7 g   Polyunsaturated Fat 2.3 g   Monounsaturated Fat 6.7 g Cholesterol 77 mg Sodium 276 mg Potassium 180 mg Total Carbohydrates 10.2 g   Dietary Fiber 2.2 g   Sugars 7.2 g Protein 5.3 g