Preheat the oven to 350 degrees.

Line a 12 cupcake pan with muffin tins.

Grate 5 large carrots. This should equal 1 1/2 cup of packed shredded carrots. Put this amount in a small bowl and set it aside.

In bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg with a fork. Set the bowl aside.

In bowl 2, mix the eggs, honey, vanilla, and coconut milk with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana to the bowl and mix with the electric mixer until well blended.

Put bowl 1 into bowl 2 and mix with an electric mixer.

Fold in the shredded carrots.

Bake for 30 minutes- switching the direction of the tray half way through.