Place the almonds into a food processor or blender and ground into a fine flour. Add to a mixing bowl.
Add the brown rice flour, arrowroot powder, baking powder, spices and sea salt and mix well with a whisk.
Slowly warm the coconut oil on a pan. Place it into a food processor with the banana and coconut sugar, oat milk, sparkling water and lemon peel. Add the dry ingredients to the wet ingredients and slowly mix well.
Wash and grate the carrots. Roughly chop the pecans. Add both to the batter and quickly mix with the batter.
Grease 12 muffin folds with coconut oil or align them with baking paper.
Bake the mufins for 25-35 minutes until you can pull a wooden stick out of the center o fit clean.
Let them cool completely before making the frosting.
Fort he frosting mix all of the ingredients and cover each cupcakes with about one or two teaspoons and sprinkle with cinnamon.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/healthy-carrot-cake-cupcakes/