In a glass bowl, pour rum over raisins. Cover the bowl with plastic wrap and microwave for 3 minutes. Let sit.
Peel and grate carrots.
Preheat over to 350 degrees (F). Line a muffin tin with parchment liners or spray with coconut spray.
In a large bowl, add the almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and grated orange peel.
In another large bowl, add eggs, honey, almond oil, vanilla extract, and orange juice.
Pour the wet ingredients into the dry ingredients and mix together.
Add the shredded carrots, rum raisins, and chopped walnuts. Combine and scoop into the muffin liners.
Bake for 25 - 28 minutes or until a toothpick inserted in the center comes out clean.
When microwaving raisins, set a plate beneath the bowl in case the rum bubbles over.
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