Preheat your oven to 325 degrees. Line 7 cups in a standard cupcake baking tin with paper liners. Combine the flours, psyllium, baking soda, salt, and spices in a bowl. Whisk to mix and aerate. Stir in the coconut, pecans, and carrots then set this mixture aside. 

In a separate bowl, mix together the milk, applesauce, vinegar, coconut sugar, and vanilla extract. Whisk until smooth, then add it to your dry ingredients. Whisk or stir your cake batter until it is smooth and there are no more lumps of flour. Fill the lined cups 2/3 full. You will have enough batter to divide evenly between 7 cupcakes. Once you’re done, tap the pan on the counter a few times to level out the batter, then bake it in your pre-heated 325 degree oven for 20-22 minutes. The cupcakes are ready when a tester inserted into the middle comes out clean and the tops spring back when touched.

Cool the cupcakes in the pan for at least 15 minutes before moving them to a cooling rack to cool completely. 

While the cupcakes are cooling, make the frosting. Combine the butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment (alternately, you can do this with a hand mixer and the beater attachments). Whisk on medium until the butter and cream cheese become light and fluffy. Scrape down the sides of the bowl, then add the maple syrup, vanilla, and salt. Whisk to incorporate these ingredients, then turn the mixer to low and gradually add the powdered sugar. Once the frosting is nice and smooth and doesn’t feel gritty, it’s ready! Make sure to wait until your cupcakes are completely cool before frosting.