Gluten Free Carrot Cake Cupcakes}

INGREDIENTS

For the cake:

1/2 cup

Coconut flour (sifted (45g) *)

1/2 tsp

Baking soda

1/2 tsp

Baking powder

1 tsp

Cinnamon

1/8 tsp

Nutmeg

1/4 tsp

Salt

Large eggs

2 tbsp

Coconut oil, (melted)

1/2 tsp

Vanilla extract

3/4 cup

Light brown sugar (packed **)

1 1/4 cups

Grated carrots (about 4 small carrots)

For the icing:

4 oz

Reduced-fat cream cheese (softened)

1/4 cup

butter (softened)

1 tsp

vanilla extract

1 cup

Powdered sugar (sifted)