Gluten Free Carrot Cupcakes

Ingredients:
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ tablespoon cinnamon
3 eggs or 2 T chia seeds mixed with 1/2 cup water
2 tablespoons grapeseed oil
¼ cup agave nectar
1 ½ cups carrots, grated
½ cup pecans, chopped

Directions:
In a large bowl, combine almond flour, salt, baking soda and cinnamon.
In a separate bowl, mix together eggs, oil and agave.
Stir carrots and pecans into wet ingredients.
Stir wet ingredients into dry.
Scoop a heaping ¼ cup batter into a paper lined 12 cup muffin pan
Bake at 325° for 18 to 22 minutes.
Cool to room temperature. 
Eat as is or spread with Cream Cheese Frosting