gather ingredients
To make these healthy carrot cake cupcakes, you will need: almond flour, coconut flour, shredded carrot, tahini, eggs, shredded coconut, oil, vanilla, almond milk and spices.
combine dry ingredients
Mix together the almond flour, coconut flour, sweetener, spices and baking powder in a bowl. Whisk well to remove any lumps.
combine wet ingredients
In a separate bowl, whisk together the coconut oil and tahini. Add the vanilla and eggs and whisk to combine.
add mix-ins
Combine the wet and dry ingredients, then fold in the shredded carrot and toasted pecans (optional).
bake
Spoon the batter into a prepared muffin tin. Bake at 350°F for 20-22 minutes. Cool completely before frosting.
frost
Make the frosting and then pipe or spread it on top of the cooled cupcakes. Top with chopped pecans and serve!