Preheat oven to 325 degrees.
Mix almond flour, coconut flour, baking soda, salt and spices in a large mixing bowl. In a separate bowl, combine eggs, coconut nectar, coconut oil, almond milk and stevia, to taste.
Pour wet ingredients into dry and mix well. Fold in grated carrots. (Pro tip: use the grater add-on from your food processor instead of manually grating. Much easier!) Once combined, add chopped pecans.
Scoop a spoonful or two into unbleanched baking cups in your muffin pan. This batter should yield 12 muffins and will sit about ½ inch from the top of the baking cup.
Bake at 325 for 40-45 mins until tops are golden brown and a toothpick can be inserted and come out clean without sticking to the batter. These muffins are incredibly moist and may take a little longer to bake depending on your oven. Make sure to test them around 35 minutes or so and keep a close eye on them.