For the cupcakes:
Preheat oven to 350° F.
In a large bowl, sift the flour, baking powder, baking soda and spices together.
In another large bowl (or electric mixer) combine the milk, sugar, mashed banana, coconut oil, ground flaxseed and vanilla extract.
Add the dry incredients about a cup at a time, stirring continuously.
Once the batter is ready, gently fold in the carrots using a spatula. Pour the batter into lined cupcake pans until 3/4 full.
Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
For the frosting:
Combine the vegan butter, orange juice, zest and vanilla extract in a food processor or high-speed blender.
Add the powdered sugar 1 cup at a time until it reaches your desired consistency.
When the cupcakes have cooled, generously spread each one with a layer of frosting and garnish with chopped walnuts.

For the cupcakes:

2 cup unbleached wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ginger, cinnamon and nutmeg (alternatively, you can use 1 tablespoon allspice)
1 cup almond or coconut milk
1 cup organic cane sugar
1/2 cup banana, mashed
1/2 cup coconut oil, melted
2 tablespoon ground flaxseed
2 teaspoon vanilla extract
2 cup carrots, grated

For the frosting:

1/3 cup vegan butter
2 tablespoon orange juice
1 teaspoon orange zest
1 teaspoon vanilla extract (or vanilla bean)
2-3 cup powdered sugar
Chopped walnuts, for garnish