Mix "dry" ingredients together in a large bowl: flour, sugar, baking soda, salt and carrots.
In a separate bowl, mix "wet" ingredients: flax egg, vanilla, almond butter, coconut oil.
Combine wet ingredients with dry ingredient until fully incorporated.
Scoop out cupcake batter into cupcake wrappers in a cupcake pan and bake for 15-20 minutes - test will toothpick until toothpick comes out clean.
Cool cupcakes fully before frosting them
To Make Frosting
In mixer, mix cream cheese, vegan butter, lemon juice, and vanilla until smooth.
Add powdered sugar (1/4-1/2 cup at a time) until fully combined and smooth.
Refrigerate for about 15 minutes before icing the cooled cupcakes.
To Make Chocolate Bunnies
Melt some vegan chocolate chips on a double boiler.
Add to bunny candy molds.
Place in fridge until hardened.
Putting it all together
Frost cupcakes (saving a little for the "grass".
Take the extra frosting and put it in a small bowl. Mix in green food coloring. Add green frosting to ziplock bag (I found the stiffer freezer bags work better) and pipe some "grass" onto the middle of the cupcake.
Add chocolate bunny.
I've made these cupcakes with the cream cheese frosting as well as with regular non-dairy vanilla icing. If you're not up for making the frosting, you can sub in any non-dairy vegan frosting.
https://www.vnutritionandwellness.com/Vegan Carrot Cake Cupcakes with Cream Cheese Frosting https://www.vnutritionandwellness.com/vegan-carrot-cake-cupcakes/