Preheat your oven to 350F (177C).

If using a muffin tin, grease 8 wells of the tray or use 8 cupcake liners.

If using this adorable nonstick mini bundt pan (or a silicone one), no prep should be required.

Make the flax eggs by whisking the 2 tbsp of ground flax with the 6 tbsp of unsweetened nondairy milk, and letting that sit for about 10 minutes, until it thickens a bit.

Add carrots, flax eggs, coconut oil, Swerve, and vanilla to your blender or food processor.

Blend together until combined, though this doesn't have to be perfectly smooth.

Small carrot chunks is totally okay.

In a separate bowl, mix together coconut flour, cinnamon and baking powder.

Pour the carrot mixture into the dry ingredients and mix until completely combined.

It will be a really stiff batter that is basically a wet dough.

Scoop mixture into the muffin tin.

Bake for about 30-35 minutes, until the edges are golden brown.

and the entire top is cooked.

Remove from the oven, and let cool for at least 15 minutes before inverting on a cooling rack.

Enjoy!