Put the coconut milk in the fridge at least 12 hours prior to preparing these cupcakes.

When ready to prepare the cupcakes, turn on the oven at 390°F.

Wash the carrots and get pulp and juice with a centrifugal juicer. Alternatively you can simply blend the carrots adding the malt or DolceDì sweetener to facilitate this operation.

Pour in a big bowl the carrots pulp and juice, malt or DolceDì (if not already used for blending carrots), add the almond flour and whole wheat flour, then start to stir with a big spoon.

Add little by little apple juice or water and continue stirring until the cupcakes batter is soft and fluffy.

Finally add the baking powder to the batter by sifting it, stir well to incorporate it evenly.

Pour the cupcakes batter into 8 cupcake molds or paper cups, bake for 15 minutes.

Meanwhile take the coconut milk from the fridge, flip the can upside down; open the bottom of the can and pour the liquid part into a bowl. You can store it in the fridge for other recipes.

Take the solid part of coconut milk that is left in the can and put it into a bowl, then put the bowl in the freezer.

Test the cupcakes with a toothpick, it should come out slightly damp and without crumbs. When the cupcakes are done baking, remove them from the oven and allow to cool down.

Meanwhile let's prepare the coconut frosting: get the bowl with solid coconut milk out from the freezer, add the malt or DolceDì sweetener and the vanilla bean seeds.

Whip coconut milk with an electric whisk for about 3 minutes, until it gets firm and fluffy like whipped cream.

Top the carrot cupcakes with this creamy coconut frosting and decorate as you wish, I used sliced ​​almonds and a light rain of cinnamon powder.