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Easter time is upon us so I felt inspired to make some treats that the Easter bunny would be proud of. This recipe is a variation of my Grain Free Carrot Cake that I wrote about a few years ago. I love that cake and I love it even more in cupcake form!

If you have an Easter Bunny with gluten issues, be a good host and offer up these delicious cupcakes. I bet you’ll get a few extra treats for your thoughtfulness 🙂

Grain Free Carrot Cake Cupcakes

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Ingredients

Cake Ingredients:

½ cup almond flour
¼ cup coconut flour
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon vanilla extract
2 cups shredded carrots
¼ cup apple sauce
½ cup almond butter (find out how to make your own here )
½ cup pure maple syrup
4 eggs

Frosting Ingredients

3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 tsp vanilla
1 to 2 tbsp milk

Instructions

Preheat oven to 325.
Combine all dry ingredients in a bowl and set aside.
Combine all wet ingredients mix thoroughly.
Add the the dry ingredients to the wet ingredients and mix well.
Line a muffin pan with cupcake liners
Fill muffin liners 3/4 of the way full
Bake for 18-20 minutes
Let cool for 20 minutes before frosting

Frosting Directions

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.
Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
Frost cupcakes when they have cooled and top with a drizzle of caramel and some crushed pecans!