Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners. Sift together flour blend, cinnamon, ginger, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together coconut milk and vinegar until curdled. Stir in brown sugar, sugar, carrots, oil, carrot juice, applesauce, maple syrup and vanilla. Slowly add flour mixture and whisk until combined. Pour batter into prepared cupcake pan. Bake for 10-12 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.

To make buttercream, beat together vegan butter with shortening for 1 minute. Add sifted powdered sugar, 3 tablespoons coconut milk, orange zest and vanilla. Beat for an additional 2 minutes. Add another tablespoon of coconut milk if needed. Beat buttercream until light and fluffy. Place in piping bag with large star or round tip. Pipe buttercream onto cooled cupcakes. Sprinkle with orange sprinkles (optional). Best enjoyed within 1-2 days.