Preheat the oven to 350 degrees F.
For the cupcakes: Combine the carrots
, pumpkin seeds
, yogurt, applesauce
, raisins, raw sugar
, cocoa butter, eggs
, egg white and vanilla seeds in a large bowl and mix well. In a separate bowl, whisk
together both flours, the baking powder, baking soda
and salt. Add the dry ingredients to the wet ingredients and mix until moist (don't overmix).
Spoon the batter
into 18 silicone muffin
molds and bake until a toothpick comes out clean, about 25 minutes. Let cool in the molds for 10 to 15 minutes, then unmold
the cupcakes and let cool completely on a wire rack.
For the frosting
: Mix the cream cheese, raw sugar, maple flakes, cocoa butter and vanilla seeds in a bowl until smooth. Pipe the frosting onto the cupcakes. Garnish each cupcake with a small pinch of coconut