Preheat the oven to 350°F and line a cupcake tray with 2 dozen wrappers (or work in batches if you have smaller trays).
In a medium bowl, whisk together the chestnut flour, oat flour, sweet rice flour, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer, mix together the sugar, butter, and coconut oil.
Add the eggs, buttermilk, and vanilla and mix until just combined.
Add the grated coconut, carrots, and orange zest and mix well to combine. Make sure the carrot is evenly distributed.
Slowly add the dry ingredients to the wet ingredients and mix until combined.
Fill each prepared cupcake liner ¾ full and bake for 20-22 minutes, or until a toothpick inserted into the middle comes out clean or just a few crumbs. Transfer to a wire rack to cool completely before frosting the cupcakes.
Once cool, frost each cupcake and add a sprinkling of walnuts for decoration (optional)
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.