Place almond flour, arrowroot, baking soda, salt, cinnamon, cardamom, nutmeg and the sugar together in a mixing bow. Stir through.
If the grated carrot is very moist, squeeze out some of the moisture before adding it to another bowl. Add the eggs, coconut milk, lemon juice and vanille to it and stir through.
Add this to your flour mixture and stir to combine the two.
Divide over your muffin tin (lined with paper or silicon molds) and bake for 25 minutes or until golden and cooked through.