Preheat your oven to 350°F and prepare a muffin tin with liners or non-stick spray.
Grate the carrots using a food processor or cheese grater.
In a stand mixer, cream together the butter and coconut sugar until light and fluffy.
Add eggs and vanilla, beating until well combined.
Mix in the grated carrots.
In a separate bowl, combine the dry ingredients: almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to the wet ingredients and mix until well incorporated.
If using pecans, fold them into the batter.
Fill muffin cavities with batter and bake for 27-28 minutes or until a toothpick inserted in the center comes out clean.
For the frosting, mix all ingredients in a mixer until smooth. If too watery, add more powdered sugar and chill in the freezer for 10 minutes.
Drizzle the frosting over the muffins, sprinkle with cinnamon, and enjoy!