Paleo Carrot Cake Cupcakes for 12

Instructions:

1. Preheat your oven to 350°F (175°C). Line your muffin tin with liners. Note: Preheating ensures the baking soda reacts immediately for a better rise.
2. Whisk together the almond flour, coconut flour, tapioca starch, coconut sugar, baking soda, and spices in a large bowl. Whisk until no clumps remain to avoid pockets of flour in the finished cake.
3. In a separate bowl, beat the eggs, melted coconut oil, almond milk, and vanilla extract. Beat until the mixture is completely smooth and slightly pale.
4. Fold the wet ingredients into the dry ingredients. Use a spatula to stir until just combined, then fold in the grated carrots and chopped walnuts. Note: Don't overmix, or you'll knock out the air from the eggs.
5. Divide the batter evenly among the 12 liners. Use a scoop if you have one to keep them consistent.
6. Bake for 22–28 minutes until the edges are golden and the centers spring back when lightly touched.
7. Remove from the oven and let the cupcakes cool completely on a wire rack. Note: This can take about 1 hour. Be patient!
8. Scoop the chilled coconut cream (the thick white part at the top of the can) into a bowl. Beat until fluffy peaks form.
9. Slowly incorporate the dairy-free cream cheese, maple syrup, lemon juice, and vanilla.
10. Whip on high for 2 minutes until the frosting looks velvety and holds its shape. Pipe or spread onto the cooled cupcakes.