Instructions

To make the cupcakes:

• Preheat oven to 350 degrees. Place cupcake liners in a muffin pan.
• In a medium sized bowl, combine dry ingredients. Whisk to make sure there are no lumps. Put aside. (1 1/4 cup almond flour, 1/4 cup coconut flour, 1/3 cup tapioca flour, 1 teaspoon baking soda, 1 1/2 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon sea or kosher salt)
• Cream butter and sweetener with a mixer for 3 to 4 minutes until it’s light & airy. (1/3 cup of butter (ghee or coconut oil), 1/2 cup brown erythritol (I used Swerve brown – see notes for subs))
• Add the remaining wet ingredients. Batter may appear “broken” or separated but it will combine well once the dry ingredients are added. (4 eggs, 1 TB apple cider vinegar, 2 teaspoons vanilla, 1/2 cup milk of choice (I used cashew))
• Add the dry ingredients to the mixer bowl and slowly combine on low speed.
• Fold in carrots and raisins (optional). (3/4 cup carrots, 1/2 cup raisins)
• Spoon batter into cupcake liners (filling about 3/4). I like to use an ice cream scoop for this step. 
• Place the cupcake pan in the oven and bake for 22-25 minutes until the middle of the cupcakes are firm (and a toothpick comes out clean).
• Set aside to cool before frosting.

To make the frosting:

• Add the butter, cream cheese, sweetener, vanilla and salt to a mixing bowl and beat until smooth. (1/4 butter or ghee, 8 ounces cream cheese, 1/4-1/2 cup powdered erythritol*, 1 teaspoon vanilla)
• pinch of salt to taste

To make the orange-glazed walnuts:

• Place olive oil in a small skillet on medium heat. Add walnuts and salt. (1 tbs. oil, 1 cup walnuts, 1/4-1/2 salt)
• Toast the nuts in the skillet for about 5 minutes – watch closely and stir often to make sure they don’t burn.
• After they’re toasted, add the sweetener, orange juice and orange zest. (1 tablespoon Swerve brown (or maple syrup), juice from 1 orange, zest from 1 orange (approx 1/2 TB))
• Simmer until liquid has thickened. Add more salt if necessary. 
• Take off the stove and place the nuts on parchment paper to cool.
• Prior to topping the cupcakes, cut into tiny pieces.