For the carrot cupcakes

• 3 large carrots, shredded (about 1.5 cups worth)
• 1 cup almond flour/meal
• 2 eggs, whisked
• 1/4 cup coconut oil, melted
• 1 tablespoon honey
• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• 1/4 cup chopped walnuts (optional)
• 1/4 cup raisins (optional)

For the frosting

• 1.5 cups raw cashews (unsalted)
• 5 tablespoons coconut butter
• 1/3 cup canned coconut milk
• 1 tablespoon honey
• 2 teaspoons vanilla
• 1/2 teaspoon cinnamon