Beat the eggs, honey, avocado oil, and vanilla in the bowl of a stand mixer. Beat until the ingredients are mixed together. Add the almond flour, baking soda, spices and salt and beat for about 5 minutes. Fold in the carrots, raisins and pecans.
Place the batter into 24 sprayed mini-muffin tins and bake for about 20 minutes, or until you can insert a toothpick into them and they come out clean. Remove from the oven and place on a baking rack. Allow to cool completely before applying the frosting.
While the cupcakes are cooling, mix together the cream cheese and sugar in a small bowl. Add in a little bit of vanilla if you would like to.
Add the frosting to the cooled off cupcakes and serve immediately.
This recipe is to make mini-muffins. If you want to use a regular muffin tin, the Freestyle points are 7 per cupcake (with frosting included).
If you have an avocado allergy, substitute olive oil instead. Use the same 1/4 cup of olive oil instead.