Preheat the oven to 375 F and spray muffin tins with oil.

In a medium mixing bowl whisk dry ingredients - coconut flour, shredded carrots, cinnamon, nutmeg ground cloves, stevia extract, baking powder and the pinch of salt- until all the ingredients are fully incorporated, leave aside.

In a separate medium bowl with an electric mixer, whisk wet ingredients - eggs, unsweetened almond milk, butter, and vanilla extract- for about 1 minute.

Add the dry ingredients to the wet mix, continue whisking for another 2- 3 minutes.

Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.

Bake for 30 minutes, stick a long wood bamboo to the center of one cupcake to make sure cupcakes are done (they are done if the stick comes out clean).

Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 10 minutes.

While cupcakes are cooling off in a clean bowl add the softened cream cheese and butter and whisk with the electric mixer for about two minutes until creamy and soft.

Slowly add the confectioners swerve, continue whisking for another 3-4 minutes or until you have a homogeneous mixture. The frosting should be creamy but firm.

Once you achieve the desired consistency, fill a piping bag with the frosting.

Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.

Storage the cupcakes for in a container with a lid.