Set your butter out on the counter about an hour before you begin. Preheat your oven to 350°F. Line your muffin tin with liners, then spray with avocado oil spray, set aside.
Place all of your dry ingredients (almond flour, salt, baking powder, binding ingredient, ground cinnamon, allspice and ginger) in a bowl and mix together well. Set aside.
In a separate bowl, add your softened butter and beat on high with a mixer until light and fluffy, about 1-2 minutes. Add in your sweetener and mix up again until well combined and fluffy. Next, add in your vanilla, sour cream, lemon juice and eggs, one at a time. Beat until well mixed. Don’t worry if everything looks kind of “separated” it will all come together when combined with the dry ingredients.
Add your wet ingredient mixture to the dry ingredients. Mix again with the hand mixer until well combined. Then, fold in the grated carrots, the chopped walnuts and coconut. Mix together with a rubber spatula.
Now spoon the batter into your greased baking tin lined with muffin liners. Put in the oven and bake for 14-17 minutes.
Allow to cool in the cupcake tin for 10 minutes, then allow to cool completely on a cooling rack before frosting. After frosting, dust with cinnamon and grated carrots if desired.