Carrot cake cupcakes

Ingredients

3 large carrots
4-5 pitted Medjool dates
3 eggs
1/4 cup honey
2 tbsp coconut oil, melted
1 1/2 cups almond flour
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1 cup walnuts, finely chopped

For the frosting:
1 14-oz. can coconut milk, chilled
1 tsp honey
1/2 tsp cinnamon
1/2 tsp vanilla extract
Pinch of ground cloves

Instructions

1. Preheat the oven to 325 degrees F. Line a muffin tin with cups. Coarsely chop the carrots and dates and place in a food processor. Pulse until finely chopped. In a large bowl, whisk together the eggs, honey, and coconut oil. Add the carrots and dates and stir well.

2. In a separate bowl, stir together the almond flour, cinnamon, salt, baking soda, and nutmeg. Mix the dry ingredients into the wet ingredients and stir to combine. Fold in the chopped walnuts.

3. Divide the batter equally among the muffin cups, filling each cup about 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes, and then transfer to a wire rack to cool completely.

4. To make the frosting, blend together the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves in a food processor until completely combined. Spread over the cooled cupcakes.