Coconut Bubble tea and carrot/banana cupcakes with Coconut frosting

Bubble teas:
Cook the white tapioca and the black tapioca in a pan ( half water) for 20 minutes.
Prepare your coconut tea and add soy milk

Carrot/Banana :
1 medium ripe banana, frozen, then thawed (I didn’t freeze mine)
2/3 cup sugar
1/3 cup vegetable oil
1 ½ cups grated carrots (2 medium carrots) – I finely shredded mine
1 ¼ cups flour
1 Tbsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup raisins
½ cup chopped walnuts (I roasted mine at 350 for 7 minutes first)
Frosting :
¼ cup vegan cream cheese, softened
¼ cup vegan butter, softened
2 cups powdered sugar
1 tsp vanilla
1. To make cake: Preheat oven to 350 degrees. I made cupcakes and lined a cupcake pan with cupcake holders. Mash thawed banana in a large bowl. Whisk in sugar, oil, carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separate bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.
2. Pour cake batter into cupcake holders about ¾ full. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Transfer to wire rack and cool completely.