These cupcakes are loaded with nuts, carrots, spices and raisin and are full of flavor! The coconut oil gives them a soft texture and when you frost them with a cream cheese frosting they are simply to die for!
In bowl, combine all the dry ingredients: almond flour, arrowroot starch, cinnamon, ginger powder, nutmeg, baking powder, and salt. Use a whisk to thoroughly combine.
Add the melted coconut oil (making sure it’s not hot), the orange zest, orange juice, vanilla paste and rum. Beat to combine.
Add the dry ingredients on top of the wet and beat with mixer until thoroughly combined.
Add the shredded carrots, walnuts, raisins and mix with a spatula to thoroughly combine.
If the mixture is too loose, put it in the freezer for about 15 minutes.