muffin tin with 10 muffin liners.
prepare the filling. in a medium bowl using an electric hand mixer, beat all filling ingredients at medium speed until light and fluffy. set aside.
prepare the muffin batter. in a medium mixing bowl, mix together the dry ingredients (almond flour through nutmeg). set aside.
in a large mixing bowl, mix together the eggs, oil, honey, and vanilla extract.
add the dry mix to the wet mix, stirring just until combined, and then gently fold in the grated carrots.
pour a little batter into each cup so that they're about 1/5 or 1/4 full. add about 1 tablespoon of cheesecake filling and then top with the remaining muffin batter.
bake 