Who said putting vegetables in your cake was a bad idea? These delectable little cupcakes are perfect for celebrating Springtime!
Stir together the coconut milk and raw sugar in a large mixing bowl until smooth. Mix in flax "eggs" and add salt, vanilla, baking powder, spices, and oat flour then stir until combined. Add carrots, walnuts, pineapple, and coconut then mix well.
Divide batter among the slots and place in oven to bake for 25 - 30 minutes or until toothpick inserted in center comes out clean.
Combine all ingredients for the frosting in a food processor or blender and pulse until smooth. If the consistency isn't thick enough place in the fridge to chill before frosting. You can simply use a knife to frost each cupcake or fill a star tipped pastry bag and pipe it on like the pictures.
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.