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

Sweet Apple Tart

Apparently it's "apple week" here on Real Food. This was one of the first things I made with the apples we picked at the local orchard. Adam had mentioned that apple pie sounded good for dessert, so I was inspired to see if I could make one. For a savory version of this dish, see my Bacon Apple Tart post from earlier this month.

Crust
1½ c finely ground almond flour (6 oz)
½ t salt
2 T cold butter
1 egg white
2 T ice water (approximately)

1. Combine almond flour, salt, and butter with a pastry blender or a fork until the mixture resembles coarse breadcrumbs.
2. Beat egg white with 2 t water and stir into flour mixture.
3. Add remaining water 1 t at a time just until dough comes together.
4. Press evenly into a 10” tart pan or pie plate.

Filling
1 T butter
1½ T honey
½ t cinnamon
¼ t nutmeg
1 egg yolk
3 apples, peeled, cored, and thinly sliced (12 oz)

1. Melt together butter, spices, and honey over low heat.
2. Beat egg yolk, pouring butter mixture in a thin stream until fully incorporated.
3. Add apple slices and stir to coat.
4. Arrange apples in an even layer atop crust.
5. Cover loosely with foil and bake in a preheated 400°F oven for 30 min.
6. Remove foil and bake an additional 10 min or until crust is golden and apples are tender.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 198 Total Fat 15.5 g   Saturated Fat 3.7 g   Polyunsaturated Fat 0.3 g   Monounsaturated Fat 1.4 g Cholesterol 35 mg Sodium 186 mg Potassium 203 mg Total Carbohydrates 12.7 g   Dietary Fiber 2.9 g   Sugars 8.3 g Protein 5.4 g