1. Preheat the oven to 350˚F (175°C). Line muffin tin(s) with cupcake liners and set aside.

2. In a bowl mix flour, baking powder, baking soda, salt, cinnamon, ginger and set aside.

3. In a large bowl mix the cane sugar, oil, and applesauce until smooth and well combined. Mix in eggs and vanilla extract. Add the flour mixture in two additions, mixing after each addition just until combined. Fold in grated carrots, chopped walnuts and coconut flakes.

4. Fill the batter into the prepared paper liners – each one about 2/3 full. Bake for about 15-17 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.

5. While the cupcakes are baking, you can prepare the carrots for the decoration. Use about 2/3 of the marzipan for the carrots itself and color it with orange food color – add green food color to the remaining marzipan for the green parts of the carrots. Be careful with the food colors – add them only drop by drop. Incorporate some confectioner’s sugar if the marzipan gets too sticky. Form small carrots with green leaves and set aside.

6. For the frosting brown the butter by melting it in a small pot over medium-high heat. Cook until it begins to brown, but not burn. It will start smelling kind of nutty. Remove from heat and let cool for about 10 minutes. Pour in a heatproof bowl, cover with plastic wrap and chill in the refrigerator for about an hour – it should thickened but not be completely solid. Beat the chilled browned butter and cream cheese until smooth and creamy. Add salt and confectioner’s sugar and beat until light and fluffy. Fill into a piping bag and decorate the cupcakes with a nice swirl of the frosting. Place a small carrot on top and sprinkle with some chopped walnuts.