Carrot Cake Cupcakes with Orange Coconut Cream Frosting

Frosting:

1 cup coconut fat from

1-2 cans of coconut milk (not reduced fat)*

1 tsp vanilla

Zest from 1 navel orange

2 tsp light agave nectar

Cake:

Fold-ins

1 cup shredded carrot

1/4 cup chopped pecans, toasted

1/4 cup chopped walnuts, toasted

1/2 cup shredded coconut, toasted

1/2 cup raisins

Dry Ingredients

3/4 cup almond flour/meal (for fluffier cupcakes, order organic blanched almond flour online from Benefit Your Life it's the best)

1 cup sweet sorghum flour

1 tsp baking soda

1 tsp aluminum-free baking powder

1/4 tsp fine ground sea salt

1 cup sucanat

1/4 tsp ground nutmeg

1 tsp ground cinnamon

Blend/Wet Ingredients

1 tbsp chia

3/4 cup warm water

2 tsp apple cider vinegar

2 tbsp cold-pressed virgin coconut oil

1 tsp vanilla extract (be sure to use gluten- or alcohol-free if you have a sensitivity)

1/2 tsp fresh ground ginger

1 tbsp fresh orange juice

*Use the remaining liquid coconut milk for a smaller batch of Thai Coconut Curry Soup with Sweet Potato Dumplings , for Easy Chocolate Ice Cream or in the Banana Spinach "Training Wheels" SmoothieUse the extra orange for Toasted Sesame and Orange Pancake Snackers .