Paleo Carrot Cake Cupcakes Recipe with Coconut Butter Frosting

What you will need

3 medium eggs

4 Tablespoons of honey (60 ml)

4 Tablespoons of coconut oil (60 ml)

1 teaspoon of vanilla extract (5 ml)

1 cup of almond flour (120 g)

4 Tablespoons of tapioca flour (30 g)

1 teaspoon of baking powder (2 g)

3 carrots (150 g), shredded and liquid squeezed out

1/4 cup (1 oz) of raisins (28 g)

1 teaspoon of cinnamon powder (2 g)

1/2 teaspoon of ginger powder (1 g)

Dash of nutmeg

Dash of salt

For the frosting

1 cup (240 ml) coconut butter (+ coconut oil if needed)

1/4 cup (60 ml) honey (or to taste)

1/2 teaspoon (3 ml) vanilla extract

Dash of salt