Preheat your oven to 350 degrees. Lightly grease or line a cupcake pan with cupcake liners.
Finely shred your carrots using a standing grater or food processor and chop your nuts if adding them in.
In a medium sized bowl make your flax egg by adding your ground flax seed and water together. Set aside to allow the flax egg to gel for five minutes.
In a large bowl add you flour, baking powder, baking soda, cinnamon, nutmeg and salt and stir until incorporated together.
Now add your coconut sugar, vanilla and applesauce to the bowl with the flax egg and stir until combined.
To your dry ingredients add your wet ingredients and stir together. Add you plant milk and stir until combined. Do not over mix your batter only stir until incorporated together.
Add the carrots and gently fold them into your batter.
Add the raisins and chopped nuts and fold them into your batter as well.
Into your greased cupcake pan evenly distribute the batter.
Bake for 15-20 minutes until a toothpick comes out clean.
While your cupcakes are baking make your frosting. To a food processor add your shredded coconut and macadamia nuts and process until thick and creamy. This process can take some time, expect about 5-7 minutes depending on the quality of your food processor.
Now add your maple syrup and plant milk one tablespoon at a time. The maple syrup is to add sweetness and the plant milk is to thin out your frosting. Add until you find the desired consistency and sweetness. I used 2 1/2 tablespoons of maple syrup and 3 tablespoons of almond milk.
Once your cupcakes are out of the oven allow them to completely cool before frosting.
Frost and top with extra coconut or chopped nuts if desired.