Healthy Guilt Free Carrot Cake Cupcakes!

Ingredients: 

* 2 large eggs
* 1/3 cup refined coconut oil melted
* 2 tsp vanilla extract
* 1 8oz can crushed pineapple in juice, drained
* 1 1/2 cup grated carrots
* 2 cups almond flour
* 1 tsp baking soda
* pinch of salt
* 1/2 tsp cinnamon
* 1/4 tsp ground ginger
* 1/2 cup chopped pecans

      Cream cheese frosting

* 8 oz cream cheese or dairy free-cream cheese softened
* 1/4 cup pure maple syrup
* 1/4 cup refined coconut oil softened
* 1/2 tsp vanilla extract
* pinch of ground ginger

Instructions:

1. Preheat oven to 350F

2. In a large bowl, whisk eggs. Stir in melted coconut oil, and vanilla extract. Stir together until well combined. Add in drained crushed pineapples, carrots, and dry ingredients: almond flour, baking soda, salt, cinnamon, and ginger. Whisk well until well combined and smooth, then fold in chopped pecans.

3. Portion out batter into cupcake tin, filling each completely full. Recipe will make about 10 cupcakes. Bake 20-25 mins or until a fork inserted in the middle comes out clean. Remove from the oven and let cool.

4. While letting the cupcakes cool, make your cream cheese frosting. Combine softened cream cheese, maple syrup, softened coconut oil, vanilla extract, and ground ginger in a medium bowl. Beat with a hand mixer until completely smooth. Set aside.

5. Once cupcakes are completely cooled, use a spatula to ice the cupcakes with the cream cheese frosting.

Voila! Bon appetite!