Ingredients

For the cupcakes –

• 3 medium eggs
• 4 Tablespoons of honey (60 ml)
• 4 Tablespoons of coconut oil (60 ml)
• 1 teaspoon of vanilla extract (5 ml)
• 1 cup of almond flour (120 g)
• 4 Tablespoons of tapioca flour (30 g)
• 1 teaspoon of baking powder (2 g)
• 3 carrots (150 g), shredded and liquid squeezed out
• 1/4 cup (1 oz) of raisins (28 g)
• 1 teaspoon of cinnamon powder (2 g)
• 1/2 teaspoon of ginger powder (1 g)
• Dash of nutmeg
• Dash of salt

For the frosting  

• 1 cup (240 ml) coconut butter (+ coconut oil if needed)
• 1/4 cup (60 ml) honey (or to taste)
• 1/2 teaspoon (3 ml) vanilla extract
• Dash of salt