Preheat the oven to 350 degrees.
Combine the flour, coconut palm sugar, baking soda, baking powder, cinnamon and salt in a large bowl.
In a separate bowl, mix the grated carrots, oil and applesauce and beaten eggs.
Slowly add in the flour mixture to the carrot mixture, stirring just until mixed.
Line muffin tin or grease muffin tin. Scoop about 3 tablespoons of batter into each hole (about 2/3 full).
Bake for 16-18 minutes or until toothpick comes out clean and tops are springy.
Allow cupcakes to cool completely prior to frosting with Wholesome Organic Vanilla Frosting. Sprinkle pecan cookie pieces on top, if desired.