Preheat the oven to 350F and line a muffin pan with paper liners.
In a large mixing bowl combine the dry ingredients: almond flour, baking powder, nutmeg, cinnamon, ginger, shredded coconut and salt.
In a separate mixing bowl, combine wet ingredients: carrots, honey, eggs, coconut oil, and dried cranberries. Combine the wet ingredients with the dry ingredients and mix thoroughly. Spoon mixture into lined muffin pan.
Place muffin pan in oven and bake for 15-18 minutes until golden brown. Remove from oven.