Preheat oven to 350° F and line muffin tin with silicone or paper liners sprayed with cooking spray.
Combine dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon and baking soda.
In a large bowl, whisk together eggs, almond milk, coconut oil, honey and coconut sugar. Stir in grated carrots.
Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently fold in raisins.
Pour or scoop dough into prepared muffin pan.
Bake for 30 minutes or until the tops are golden brown and a toothpick comes out clean. Cool completely and enjoy!
Let the muffins cool and enjoy. Top with nut butter or coconut butter if you wish.
Store in an airtight container at room temperature for 2-3 days, in the fridge for up to 5 days or in the freezer for up to 3 months.