Place can of coconut milk in the fridge and leave overnight. This will allow the milk and the cream to separate.
Preheat oven to 180 degrees Celsius
Add flour, cinnamon, ginger and baking soda to a mixing bowl
Roughly chop walnuts into smaller pieces and add to the bowl with the dry ingredients
Peel and grate the carrots and add to the bowl with the dry ingredients
Gently melt coconut oil and add to a separate bowl along with the honey. Add the eggs and lightly beat
Add wet ingredients to the bowl with the dry ingredients and mix well
Pour the mixture into the cupcake trays and bake for around 20 minutes. They will only rise slightly so fill the cupcake trays almost to the top
Take out of the oven and leave to cool completely on a cooling tray
Take the coconut cream out of the fridge. Turn can upside down and open, scoop out the cream and put in a mixing bowl. Save the milk to use in baking or smoothies
Add vanilla and maple syrup to the cream
Whip the cream for a couple of minutes with an electric mixer until it is fluffy
Once the cupcakes are completely cool, add the coconut cream icing to a piping bag and gently pipe over the top of the cupcakes
Sprinkle a little cinnamon over the top of each cupcake
Store in the fridge and take out of the fridge at least 20 minutes before eating
Recipe by at https://www.caseyjade.com/carrot-cupcakes-with-coconut-cream-frosting/