Ingredients

For the cupcakes –

• 3 eggs, whisked
• 1/2 cup erythritol
• 2 carrots (150 g), shredded and liquid squeezed out
• 2 teaspoons (10 ml) of vanilla extract
• 1 cup (120 g) of almond flour
• 2 Tablespoons (14 g) flax meal
• 1/4 cup (20 g) shredded coconut
• 1/2 cup (59 g) walnuts, chopped
• 3/4 cup (180 ml) ghee or coconut oil
• 2 teaspoons (4 g) baking powder
• 2 teaspoons (4 g) of cinnamon powder 
• 1 teaspoon (2 g) of ginger powder
• 1 Tablespoon (15 ml) apple cider vinegar
• Dash of nutmeg
• Dash of salt

For the frosting –

• 1/4 cup (60 ml) cashew cheese
• 2 Tablespoons (30 ml) coconut cream
• 2 Tablespoons (30 ml) coconut oil
• Erythritol or stevia (or to taste)
• 1/2 teaspoon (3 ml) vanilla extract
• Dash of salt

For the topping – 

• Small handful of chopped walnuts
• 2 Tablespoons of shredded carrot