Carrot Cupcakes and Cream Cheese frosting

Brandon’s birthday was the other day and neither one of us wanted to gorge out on birthday cake, but believe me, that does happen every once in a while. So I decided to challenge myself by making something that was “health-bent” and still better than edible. Gotta say, I’m tootin’ my own horn with this one. No almond flour is involved. All the ingredients are pretty dang cheap. Hope ya’ll can find a special occasion to show off this show stopper.

On a side note: Yes I’m using sugar. Yes I’m using dairy products. But hopefully you all understand this is a special occasion treat and we use sugar very sparingly. Also, dairy is something that is quite controversial in the Paleo world. We source raw (unpasteurized, non-homogenized ) and grass fed dairy products–and that’s the only way we’ll eat them.

• 1 c almond butter
• 1/2 can full fat coconut milk
• 2 eggs
• 1 t baking powder
• 1 t baking soda
• zest of 1 orange
• 1/2 c raisins or 1/3 c sugar
• 3 carrots, shredded
• 1 T vanilla extract
• 2 T cinnamon
• 1 t nutmeg
• 1 t ginger
• 1/4 t cloves
• pinch salt
• 1/2 c toasted, chopped pecans (optional)

• 1 lb. cream cheese, room temp
• 4 ounce butter, softened
• 1/4 c powdered sugar
• 1 T vanilla extract
• pinch salt

In a bowl, combine all the cupcakes ingredients and whisk to combine. Scoop into a muffin tin and bake at 350ºF for about 20-22 minutes.

While the cupcakes are baking, make the frosting by dumping all the ingredients into a mixer and mix until fluffy, about 10 minutes. Don’t frost the cupcakes until they’re C O M P L E T E L Y cool, otherwise it will melt and that is just not good.

To frost the cupcakes, use a spatula to put 1/4 of the frosting into a zip top bag. Cut a tip off the corner of the bag and try your hardest to make them look pretty (it takes practice). Fill the bag again and repeat. Or use a small spatula to swirl a bit of frosting on ‘em. Top with chopped, toasted nuts if you’d like.