Prepare a 12-muffin tin by greasing or lining the cups with muffin liners.
In a large mixing bowl, combine 2 cups of almond flour, ¼ cup of coconut flour, ¾ cup of granulated sweetener or brown sugar replacement, 2 teaspoons of baking powder, 2 teaspoons of ground cinnamon, and ½ teaspoon of salt.
Stir the dry ingredients until well combined.
Whisk together 5 large eggs at room temperature and 1 tablespoon of vanilla extract in another mixing bowl.
Melt ½ cup unsalted butter until golden and nutty. Stir into your batter for rich flavor.
Pour the mixture of wet ingredients into the bowl with the dry ingredients.
Stir gently until all ingredients are well combined.
Fold in ½ cup of chopped toasted pecans and 2 cups of grated carrots into the batter.
Using a spoon or a scoop, evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full.
Top each muffin with chopped pecans and place the tin in the oven.
Bake for approximately 30-35 minutes until the muffins are golden brown, and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the muffin tin for about 5 minutes.
After 5 minutes, transfer the muffins to a wire rack to cool completely.
Once cooled, serve and enjoy your delicious homemade carrot cake muffins!