Packed with warm spices and fresh carrots, these carrot cake cupcakes have a delicious flavor and moist crumb. We love them plain, but they're also fantastic with cream cheese frosting on top!
Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, cinnamon, salt, ginger, and nutmeg.
In a large bowl, whisk together the sugar, eggs, almond milk, oil, and vanilla. Stir in the carrots.
Pour the dry ingredients into the wet ingredients and mix until just combined. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
Bake for 16 to 20 minutes, or until the cupcakes spring back to the touch or a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
Once cool, decorate the cupcakes with cream cheese frosting and crushed pecans, if desired.