These carrot cupcakes are spiced with cinnamon and nutmeg and make for an incredibly moist and flavorful little cake. You can ice them with the cream cheese frosting for an extra bit of silky goodness, or omit it to make a simple carrot cake muffin.
Mix the cream cheese, vanilla and butter together until they are completely combined. Add the powdered sugar and mix until blended. Set aside.
Mix together the flour, baking soda, cinnamon, salt, and nutmeg in a medium-sized bowl. Set it aside. Then mix together the oil and sugars in a large bowl until well blended.
Add the eggs, one at a time, beating well after each addition. Then add the coconut milk, vanilla extract, and orange zest and mix until blended. Add the dry ingredients to the wet ingredients and mix until they are just combined. Stir in the shredded carrots, crushed orange, and flax seeds.
Fill each cupcake liner about 3/4 full with batter. Place the muffin pan in the oven and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out relatively clean.
Remove the cupcakes from the oven and allow them to cool for 10 minutes, then remove them from the pan and allow them to cool for another 30 minutes.