In a large mixing bowl combine the butter, CINNAMON SYRUP, plant milk, apple cider vinegar, flaxseed and mix well, then fold in the grated carrot.
Now add the oat flour, almond flour, baking soda, nutmeg and cinnamon and mix all together well (if the batter is too thick, add a little more plant milk).
Pour the carrot cake batter into the muffin tray moulds and bake for 25-35 minutes, until golden brown and a skewer comes out clean.