Preheat oven to 350.
Line a muffin tin with 12 liners.
In a large bowl, whisk together the eggs, melted coconut oil, vanilla extract, applesauce, and carrots. Set aside.
Next, pulse the Coco Thins in a food processor until a fine meal forms.
Pour the Coco Thin meal into a medium bowl, followed by the almond flour, tapioca/arrowroot flour, coconut sugar, baking soda, salt, cinnamon and ginger.
Add the wet mixture to the medium bowl containing the dry ingredients.
Once everything is well combined, fold in the chopped pecans.
Fill each muffin liner with batter, filling to the top.
Bake for 20-25 minutes or until a toothpick comes out clean.
Remove from the oven and after a few minutes, transfer to a wire rack to cool.
While the muffins are cooling, make the frosting.
Add all frosting ingredients to a medium bowl, and using a hand mixer, beat until smooth and fluffy, about 3-5 minutes.
Once the muffins are completely cool, frost the cupcakes! You can be all fancy and do it using a piping bag or just grab a spoon and spoon the frosting on top of each muffin. Add more chopped pecans for additional decoration.Enjoy!XO