Ingredients

Frosting

  • 1 can coconut cream, chilled at least 24 hours (we used Let’s Do Organic Heavy Coconut Cream)
  • 2 tbsp organic cane sugar
  • 1 tsp vanilla extract

Cupcakes

  • 2 cups gluten-free baking flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • ½ cup coconut sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp allspice
  • ½ tsp nutmeg
  • ¼ tsp clove
  • 1 tbsp orange zest
  • 2 cups grated carrots
  • ½ cup coconut oil, melted
  • ¼ cup applesauce
  • ½ cup macadamia nut milk
  • ¼ cup macadamia nut pulp, dried (to dry the pulp, remove it from the almond cow and transfer it to a towel to allow the liquid to drain.)

Directions