Gluten free coconut carrot cupcakes with lemon cream topping.

Ingredients

• 2/3 cup coconut sugar
• 2 tablespoons psyllium husk
• 1/3 cup coconut milk (full-fat, well-stirred)
• 1/3 cup coconut oil (virgin, melted)
• 1 teaspoon vanilla extract (gluten-free)
• 1 teaspoon white vinegar (or cider vinegar)
• 1/3 cup chickpea flour
• 2 1/2 tablespoons coconut flour
• 2 teaspoons potato starch
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder (gluten-free )
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sea salt
• 1 cup carrots (peeled and finely grated)
• 1/4 cup raisins (or dried currants)
• ¾ cup coconut cream
• 2 teaspoons coconut sugar
• 1 1/2 teaspoons lemon zest (finely grated )
• 1 tablespoon lemon juice (freshly squeezed )