Step 1 Preheat oven to 350 degrees and coat a muffin tin (6) with non stick spray, butter, ghee, or coconut oil.

Step 2 Add dry ingredient together in a small bowl (coconut flour, almond flour, flax meal, psyllium husk, baking powder, salt, cinnamon, ginger, nutmeg, cloves).

Whisk well to combine.

Step 3 Add eggs and vanilla extract to a large bowl or stand mixer.

Beat on high for 1-2 minutes until light and fluffy.

Pour in melted ghee/butter and milk.

Step 4 With mixer on low, slowly add dry ingredients to wet ingredients.

Turn off mixer and stir in shredded carrots.

Step 5 Divide and portion batter into cupcake tin.

Batter will continue to thicken so work quickly.

If it becomes to thick, stir in an extra 1-2 tablespoons milk.

Step 6 Bake for 22-25 minutes until edges turn golden brown and a toothpick comes out clean when poked through the center.

Remove from oven and let cool completely.

Step 7 Make frosting by adding cream cheese, butter, and vanilla extract to a stand mixer or bowl.

Beat on high for 1-2 minutes.

Add sweetener.

Slowly drizzle in coconut cream or heavy cream.

Beat an additional 1-2 minutes until fluffy.

Adjust sweetener to taste.

Step 8 Frost muffins and add chopped pecans or walnuts.