Start by cooking the carrots. Once soft, blend in a food processor until the consistency of baby food (or even use baby food!) Add carrots, and water where necessary to get it to blend and be smooth. You want 1 cup of carrot puree.
Combine dry ingredients. Flour, sugar, baking powder, baking soda, salt and cinnamon.
In a separate bowl, combine carrot puree, eggs, oil, and vanilla. Fold wet ingredients into dry and stir till just moistened.
Scoop into muffin tin, with muffin liners or by spraying a muffin tin.
Bake for 18-20 minutes at 350 degrees.
Chill a can of full fat coconut milk in the fridge (at least a day)
Scoop coconut milk out of the can into a mixing bowl. Whisk until fluffy. Add 3 tablespoons honey and whisk until incorporated.
When muffins are cooled, spread with coconut frosting.
Grate yellow carrots, and sprinkle on top. Add blueberries for eyes, and a red carrot for the beak.