Preheat oven to 375*. Mix the almond flour, coconut flour, baking soda, salt, and carrots until combined. Gently stir in all at once: Eggs, honey, pineapple, raisins, melted coconut oil, coconut milk and apple cider vinegar. It's okay if there are a few lumps.
Line two muffin pans with nonstick muffin cups. Fill muffin cups evenly, 3/4 full.
Bake for 25-30 minutes, or until set in the middle, a knife inserted into the center comes out clean, and the edges are turning brown.
Cool before frosting.
For the frosting:
In a food processor, or with a mixer, mix all ingredients until smooth. Chill to firm up if needed before frosting cupcakes.