Ingredients

• 1 cup Paleo Baking Flour
• 1/2 tsp Baking Soda
• Salt
• 1 1/2 tsp Cinnamon
• 1/2 tsp Ginger
• 1/4 tsp Nutmeg
• 2 Eggs large
• 1/3 cup Refined Coconut Oil or light olive oil
• 1/4 cup Agave Nectar or honey or maple syrup
• 2 tsp Vanilla Extract
• 3/4 cup Carrots shredded

• 4 ounces Cream Cheese softened
• 1 1/2 tsp Vanilla Extract
• 2 Tbsp Maple Syrup or 1/4 cup powdered sucanat

Instructions

1. Preheat oven to 350ºF.
2. Mix dry ingredients together in a small bowl.
3. In a larger bowl, beat eggs. Add oil, agave and vanilla.
4. Stir in dry ingredients until moistened.
5. Fold in shredded carrots.
6. Divide among 6-8 greased, or paper-lined, cupcake tins.
7. Bake 20-22 minutes.
8. Remove from oven and let cool before icing

1. Bring cream cheese to room temperature.
2. Beat in vanilla and sugar or maple syrup with rotating beaters or whisk attachment on stand mixer (you want to get it as fluffy as you can!)
3. Pipe onto cupcakes and enjoy!