Preheat oven to 350 degrees.
Dice the carrots, dates and apples. Place the carrots and dates into a food processor and pulse until evenly chopped, about 15 seconds. Add the apples and chickpeas and pulse until all are finely chopped, about 10 seconds more.
Add the remaining wet ingredients: eggs, vanilla, molasses and pulse until mixed, about 20 seconds more. Using a spatula, remove the wet ingredients to a large mixing bowl.
Mix the dry ingredients (almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt) together in a separate bowl.
Add the dry ingredients to the wet ingredients and mix until fully combined (don't overmix).
Scoop batter into lined muffin tins. The batter will be thick. (I like to use an ice cream scoop.)
Bake for 26-28 minutes; if you have used just 2 eggs, set for 22-24 minutes. Please watch your oven because all ovens are different.
Remove and check centers with a toothpick, which should come out clean when they are done.
Allow to cool before serving - though they are marvelous warm with butter.
For a special occasion, top with your favorite low-sweetener frosting (I used Haupia), carrot roses and mint leaves.
Store refrigerated in an airtight container.