Today is National Carrot Cake Day! It’s been said that carrot cake originated centuries ago when the vegetable was used as a substitute for more expensive sweeteners. Adding carrots to your recipe makes for a sweet and yummy muffin!

These are great for breakfast or a snack when you are on the run snack. They are gluten-free, dairy-free, and refined-sugar-free!    

Grain-free Carrot Cake Muffins
2 cups fine ground almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1/4 cup pure coconut oil, melted and cooled
1/4 cup pure honey or maple syrup
1 cup finely shredded carrots
1/2 cup chopped pecans or walnuts  
1/4 cup unsweetened coconut

In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg. Add eggs, oil, and honey. Stir in the shredded carrots, nuts and coconut.

Pour batter (about 1/4 cup) into muffin/cupcake pan. Bake at 350°F for 20-22 minutes or until the center is done. Remove from the oven and cool completely before storing in the refrigerator or the freezer.