For the Cupcakes:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the oat flour, 2 teaspoons cinnamon, 2 teaspoons vanilla, 1/3 cup grated carrots, 1/3 cup applesauce, 1 teaspoon baking powder, 1/3 cup coconut sugar, 1 tablespoon sunflower seed butter, a splash of nut milk, and optional raisins.
3. Mix everything together until well combined.
4. Spoon the batter into cupcake liners.
5. Bake for 14-17 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool completely before frosting.
For the Cashew Cream Cheese Frosting:
1. In a blender or food processor, combine the soaked cashews, coconut cream, maple syrup, and cinnamon.
2. Blend until completely smooth and creamy.
3. Once the cupcakes are cooled, frost them generously with the cashew cream cheese frosting.
