Grain-Free Carrot Cupcakes With Honey Cream Cheese Frosting

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Nourished Kitchen


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2 cups blanched almond flour

1/2 cup coconut flour

1 1/4 teaspoons baking powder

1/2 teaspoon unrefined sea salt

1 pound carrots (scraped and grated)

4 large eggs (at room temperature)

1 cup honey (divided)

1 cup coconut oil

1/2 cup full-fat yogurt (room temperature)

3/4 pound mascarapone or cream cheese

2 teaspoons vanilla extract

1 cup heavy cream (whipped until soft peaks form)

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