Pre-heat oven to 350°F
Mix all dry ingredients in a large bowl.
Mix your melted butter, eggs and vanilla in a medium bowl. Beat or whisk to combine.
Combine your dry ingredients with your shredded carrots, coconut and other dry ingredients.
Mix until you have a stiff dough.
Use a muffin tray lined with wrappers to evenly distribute the batter among 12 cups.
Bake for 30 to 35 minutes or until tops are golden brown and a toothpick comes clean.
You can also make the frosting while you wait by mixing all ingredients together in a bowl. Then, use a mixer to mix until smooth.
Allow to cool on a wire rack for 20 minutes before frosting the cupcakes.
Use a piping bag or a ziplock to ice them. Start by filling the bag with icing, cutting off the corners for a ziplock. Then pipe in a circular motion from the edge to center of each cupcake. For each cupcake, repeat the process.
Serve immediately, or keep in an airtight container in your fridge for up to one week. Enjoy your Keto Carrot Cupcakes!