Pre-heat oven to 350*F.
In a large bowl, add all of your dry ingredients and mix.
In another medium bowl, add your melted butter, eggs, vanilla and molasses and beat or whisk well to combine.
Pour your wet ingredients into the dry along with your shredded carrots and coconut.
Mix until a thick dough forms.
Line a muffin tray with wrappers (lightly grease the insides for easy removal) and use a muffin scoop to evenly disperse the batter between 12 cups.
Bake for 30-35min or until tops have risen and a toothpick comes out clean.
Meanwhile, you can make your frosting by combining all of the frosting ingredients in a bowl and using a beater to blend until smooth.
Cool on a wire rack for ~20min before icing the cupcakes.
To ice them, use a piping back OR a plastic ziplock. Fill the bag with icing (for a ziplock cut off the corner once filled) and begin to pipe in a circular motion starting from the edge to the centre of the cupcake. Repeat for each cupcake.
Serve immediately or store in an airtight container in the fridge for up to a week for a future snack! Enjoy your Keto Carrot Cupcakes!