Delicious Carrot Cupcakes with Cream Cheese Frosting

1 cup almond butter
1/2 cup coconut milk (canned, full fat)
2 eggs
1 tsp baking powder
1 tsp baking soda
Zest of one orange
1/4 cup packed brown sugar
1/2 cup maple syrup
3 carrots, shredded
1 tbsp real vanilla extract
2 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
Pinch salt
1/4 cup Konsyl Original
1/2 cup toasted walnuts (optional)

Shred carrots and place in bowl. Cover with maple syrup and let marinate while you prepare the rest of the ingredients.

Combine the spices, baking powder, baking soda, salt and Konsyl.
In a separate bowl combine the almond butter, coconut milk, eggs, zest, and vanilla. Then add the brown sugar and stir until combine.

Add the dry ingredients, stir. Add the carrots and nuts (if using) and stir until well combined. Pour into paper lined or greased muffin tins.

Bake for 22-25 minutes at 350. Will make about 24 cupcakes.

Cream Cheese Frosting
1 pound cream cheese, room temperature
4 ounces grass-fed butter (like Kerry Gold), room temperature
1/2 cup powdered sugar
1 tsp real vanilla extract
Pinch of salt

Put all frosting ingredients into bowl and mix well with hand mixer for 6-8 minutes until light and fluffy. When cupcakes are completely cooled, frost the cupcakes.