Prep the Frosting

• Combine 1 1/2 Tbs millet flour, 1/2 cup granulated sugar alternative, a pinch of salt, and 1/2 cup milk in a saucepan over medium-high heat and whisk constantly over the heat until the mixture thickens to the consistency of a thin pudding. Depending on various factors, this can take up to 10 minutes.
• Once the mixture, which will serve as the base of your frosting, has reached the desired consistency, transfer it to a heat safe bowl. After 5 minutes and the steam has subsided, cover the bowl.
• Allow the frosting base to cool completely to room temperature which takes approximately 90 minutes to 2 hours. Alternatively, you can make this mixture a day or two in advance, store it in the refrigerator, then bring it to room temperature before proceeding with the next steps. While the frosting base cools, prepare the cake.

Make the Cakes

• Whisk together the dry ingredients in a medium bowl including 2 cups almond flour, 1/2 cup coconut flour, 1/2 cup unsweetened finely shredded coconut, 1 teaspoon baking soda, 1 Tablespoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/2 teaspoon fine sea salt. Make sure any big chunks of almond flour are broken up.
• In a large bowl, whisk together 4 large eggs, 1/2 cup pure maple syrup, 1/2 cup granulated sugar alternative, 1/3 cup tahini, 1 teaspoon orange zest, 1/4 cup fresh squeezed orange juice and 1 teaspoon vanilla extract. All of these ingredients must be room-temperature to ensure smooth sailing in the next step.
• Slowly drizzle 1/3 cup melted and cooled coconut oil into the egg mixture and whisk constantly so that it fully incorporates.
• Next, fold in 3 cups of finely shredded carrots and any additional nuts or raisins.
• Next, add the dry ingredients to the bowl of wet ingredients and use a spatula to mix until a soft, sticky dough forms.
• Scoop the dough into large, smooth balls (about 2.75 oz each) and place them in cupcake liners set in a standard muffin pan.
• Bake the cupcakes at 350F for 22 – 24 minutes. The tops of the cupcakes will spring back when you press the top with your finger. Then let them cool on a wire rack for at least two hours before adding the frosting.

Finish the Frosting

• Once the frosting base has cooled, add 1/2 cup of softened unsalted butter and 1/4 cup softened cream cheese to the bowl of a stand mixer with the paddle attachment. Beat for 3 minutes until lightened in color and appears fluffy.
• Lower the mixer speed to medium and slowly add the cooled frosting base mixture, one heaping spoonful at a time. Make sure each spoonful is fully incorporated before adding the next, mixing until everything is well combined.
• Scrape down the sides and bottom of the bowl with a spatula so everything is evenly mixed, then add 1/2 teaspoon vanilla extract. Gradually increase the speed to medium-high, whipping the frosting for around 2 minutes until smooth, light, and airy. If you run into issues, check out the frosting troubleshooting guide below.
• Use the back of your spatula to work out any air bubbles, then you can use it to top your cupcakes either with a piping bag or by scooping it on with a spoon or knife.