1. Preheat the oven to 350° Fahrenheit. Line the cups of a 12-cup muffin tin with paper or silicone liners.
2. In a large bowl, mix the almond flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until well combined.
3. In a separate large bowl, whisk together the eggs, coconut oil, lemon juice, maple syrup, coconut cream, and vanilla.
4. Next, fold in the carrots, add the dry ingredients, and mix to combine.
5. Spoon the batter into the prepared muffin tin, making sure the cups are almost full.
6. Place the tray in the oven and bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes.
7. Remove the cupcakes from the tin and let them cool completely on a wire rack for at least 1 hour.
8. While the cupcakes are cooling, combine the cashews, maple syrup, cinnamon, a pinch of salt, and 1/4 cup of water in a high-powered blender on high speed until completely smooth, about 2 minutes.
9. Once the cupcakes have cooled completely, spoon the frosting into a Ziplock bag and cut off one of the bag's bottom corners.
10. Squeeze the frosting onto each cupcake until the top is completely covered.
11. Enjoy your cupcakes as soon as they're ready or store them in an airtight container at room temp for up to 5 days.

Image Source: POPSUGAR Photography / Chanel Vargas [1]

Image Source: POPSUGAR Photography / Chanel Vargas [2]