Preheat the oven to 350°F (175°C). Line a muffin tin with 8 muffin liners.
In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
In a large bowl, mix together the eggs, oil, honey, yogurt and vanilla.
Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots and half of the orange zest.
Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!
Cream Cheese Frosting
Mix cream cheese, maple syrup, vanilla, remaining orange zest, and salt until thoroughly combined. If it's too thick for your liking, add a teaspoon of milk at a time until it's your desired consistency.
Spread a thin layer on top of each cupcake or pipe it on.