Preheat the oven to 350 degrees Fahrenheit.
Combine the almond milk and apple cider vinegar and set aside for ten minutes. This will create a vegan substitute for buttermilk.
Combine the ground flax with water and set aside as well.
In a large bowl, combine your dry ingredients- the flour, baking soda, baking powder, cinnamon, ginger, all-spice, and salt.
In a separate bowl, combine your coconut oil, sugar, and vanilla. Then add the vegan buttermilk and flax egg. I recommend using a hand blender here, so that all of your ingredients are distributed evenly.
Slowly, combine your dry ingredients, one cup at a time.
Finally, fold in the grated carrots and the applesauce.
*Time saver tip- grating takes a long time and some arm strength, so I recommend blending the carrots in a food processor to save time and also your arms from being tired.
Line a muffin pan with muffin liners and pour the batter in.
Bake each batch for about 20-25 minutes. This recipe makes about 24 cupcakes.