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Preheat oven to 325 degrees Fahrenheit. Line a cupcake tray with 10-12 cupcake liners
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Sift together cassava flour, coconut flour. sugar, baking soda, cinnamon, and salt.
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In a separate bowl beat eggs, honey, and sugar with an electric mixer until well creamed. Add avocado oil and continue to beat well, about 2 minutes. Stir in cream of tartar, vanilla, and coconut milk.
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Make a well in the dry ingredients and add in the wet, mixing well.
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Fold in the grated carrots and coconut.
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Spoon the batter into the muffin tins about 3/4 of the way full.
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Bake for 25 minutes, or until a knife comes out clean.
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Cool on a wire rack and then frost.
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To make the frosting, beat cream cheese in a mixer until fluffy, then add in maple syrup and coconut oil and beat until well combined.