Preheat the oven to 350F. Line 12-cup muffin pans with liners.

In the bowl of a stand mixer, with the paddle attachment, combine coconut oil, sugars, and vanilla. Add in the eggs one at a time, beating after each addition.

In a medium bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. With the mixer on low speed, add in about half of the dry ingredients. Toss the carrots, coconut, and pistachios in the other half of the dry ingredients, then add in the batter.

Using a large cookie or ice cream scoop, fill the cupcake molds about ¾ full.

Bake your cupcakes in your preheated oven for 22-25 minutes. Cool completely before frosting.

To make the frosting, place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium-high speed until creamy and lump-free.

Add in the vanilla, coconut extract, salt, and the powdered sugar a little at a time until totally incorporated.

Once you've added all the sugar, beat frosting on medium-high for 3-4 minutes until fluffy and light.

Now toast your coconut. Turn broiler on to 450F. Line a baking sheet with foil and lay the coconut out in a single layer. Bake, stirring often, for 4-5 minutes until golden brown but not burnt. Watch carefully! Set aside to cool before using.

When ready to decorate, spoon some frosting on top of each cupcake. Press the toasted coconut on top to cover the entire surface. Shake off the excess, then top with a malt chocolate egg. Enjoy!

Spoon frosting