Shredded coconut and coconut flour add a subtle, unexpected twist to these tasty cakes. If you can't find coconut flour just use an additional 1/3 cup of all-purpose.
1. Preheat the oven to 350 degrees F. Line 18 standard-sized muffin cups with cupcake liners. Spread 3/4 cup of the shredded coconut on a baking sheet. Bake, stirring occasionally, until golden, 5 to 8 minutes (watch carefully the last few minutes of toasting to prevent burning). Transfer the coconut immediately to a bowl.
2. In a medium bowl, whisk together the flours, baking powder, cinnamon, salt, and nutmeg. In a large bowl, combine the oil, brown sugar, eggs, and vanilla. Beat with an electric mixer on low speed until well combined. Add the flour mixture and continue mixing until combined.
3. Fold in the carrots, walnuts, raisins, and the remaining 1 cup (not toasted) shredded coconut. Use a large scoop to fill each cupcake liner two-thirds full. Bake, rotating once halfway through, until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Remove cupcakes from pan, and cool completely on a wire rack.
4. Meanwhile, in large bowl beat the cream cheese, butter, and vanilla with an electric mixer on medium speed until smooth. Add the powdered sugar and beat until light and fluffy.
5. Snip the narrow end from each green gumdrop and use your fingers to slightly flatten each trimming. Cut the sides of each at an angle and make small snips to form leafy carrot tops. Press a top onto the wide end of each orange candy (use the tacky side of the candy to adhere it). Frost each cupcake, sprinkle it with toasted coconut, and press on a gumdrop carrot. Refrigerate until ready to serve.