Carrot cupcakes and cream cheese frosting (makes 12)

INGREDIENTS

Filling:

• 3/4 cup almond flour

• 3/4 cup coconut flour

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp ground ginger

• 3 eggs

• 1 tsp vanilla essence

• 2 tblsp oil

• 1 1/2 cup grated carrots

• 1/2 cup walnuts

• 1 tsp baking powder

 

Topping:

• 4 oz room tempertature cream cheese

• 5 tblsp honey

• 1.5 tsp vanilla essence

• 6 tblsp coconut cream/milk

 

METHOD

1. Preheat oven to150 degrees celcius.

2. Prepare cupcake tin with liners.

3. Combine all the ingredients in a bowl

4. Scoop out into the cupcake tines

5. Bake for about 20 minutes, or until a skewer comes out clean

6. Let the cupcakes cool and while waiting mix the topping together.

7. Don't put the topping on until the cupcakes are completely cool or else the warmth melts it and it will drip off.