Preheat oven to 350°F and add 6 paper liners to a muffin pan.

Using a coffee grinder or a blender, pulse the golden flax meal until it’s fine. This step is really important (and worth it).

In a large bowl whisk the ground flax, almond flour, coconut flour, xanthan gum, baking powder and baking soda, salt, cinnamon, and ginger. Whisk VERY well so there are no bitter bits of baking soda in your cupcakes!

In a separate bowl beat the butter and sweetener until combined. Add the eggs, vinegar, and vanilla and continue to beat until smooth. It may seem a bit gritty but that’s ok!

Add half of the dry ingredients to the wet and mix well, followed by the rest. Once the batter is thick, fold in the carrots and chopped pecans. Portion the thick batter into the prepared pan and smooth the tops gently. Bake for 18-20 minutes, covering after about 10 to prevent over-browning.

Cool the cupcakes completely before frosting (perfect time to make the frosting!) then top with a swirl of cream cheese frosting. Cover and refrigerate leftovers for 3-4 days.

For the Frosting

In a large bowl beat the cream cheese and butter together until fluffy. Add the powdered sweetener and vanilla and beat until smooth. Chill completely before piping or frosting.