Gluten-Free Carrot Cake Cupcakes

Preheat the oven to 325º. In a large mixing bowl, combine the almond flour, baking soda, cinnamon and salt. In a separate bowl, whisk together the eggs, oil, and maple syrup. Stir in the carrots and 1/2 cup of the pecans and add into the dry ingredients. Stir to thoroughly combine. Pour the batter equally into a paper-lined cupcake tin. Bake for 20 minutes, or until a toothpick stuck in the center comes out clean, then set aside and cool in the tin for 30 minutes. Meanwhile, in a large bowl or stand mixer, whip together the butter, cream cheese and powdered sugar until smooth. Once the cupcakes are completely cooled, spread with frosting and sprinkle with 1/4 cup of chopped pecans and serve.