Since the Easter bunney was visiting on Sunday I knew I needed to make a bunny approved dessert.
So I browsed a few gluten free carrot cake recipies and since we were having company I chose the option that made cupcakes!
Everyone loved them and were amazed when I told them they were gluten free!
1.5 cups of almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 tablespoon cinnamon
2 tablespoons oil
1/4 cup honey
1.5 cups of grated carrots
1/2 cup chopped pecans
Pre-heat oven to 325.
In a large bowl combine almond flour, salt, baking soda, and cinnamon.
In a smaller bowl combine eggs, oil, honey, carrots and pecans.
Add wet ingredients to dry ingredients and mix until all moist.
Link 12 cupcake pan with liners and bake for 15-18 minutes
Batch will make 12 cupcakes.
Top with homemade cream cheese frosting :)