Gluten Free, Paleo & Low Carb Carrot Cake (or Cupcakes!)

INGREDIENTS

48 g

almond flour

30 g

flaxseed meal (finely ground*)

2 tbsp

psyllium husk (finely ground*)

3/4 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

kosher salt

1/4 tsp

ground cinnamon

ground cardamom (optional)

ground ginger

57 g

grass-fed butter (or coconut butter, at room temp)

1 cup

Swerve (or coconut sugar, to taste (we use 1/3 cup))

1 tsp

apple cider vinegar (or cane sugar)

1/2 tsp

vanilla extract

1/2 tsp

orange zest (optional)

eggs

100 g

finely grated carrots

30 g

coarsely chopped pecans

1/2

batch cream cheese buttercream frosting