Stick dates in 1 cup of filtered water and let soak for 1 hour or up to 24 hours (I stick it in the fridge if they are going to be soaking for more than an hour). Once softened, throw the dates in a food processor or blender (with the soaked date water) and process until smooth.

Whisk together the flours, salt, baking powder, and nutmeg. Set aside.

In another mixing bowl, whisk the date syrup, vanilla extract, and coconut oil until incorporated.

Next, add in the eggs and bananas and whisk until combined. Finally, fold in the carrots.

Pour half of the flour mixture into date mixture and whisk until combined. Next, add in the buttermilk and stir. Finally, add the rest of the flour mixture until everything is incorporated and you are left with a thick batter.

Evenly distribute the batter between 12 cupcake tins (they should end up about 3/4 full) and bake for 20 minutes or until golden on the top.

Remove from oven and let cool.

Use an electric mixer to mix all the ingredients until light and fluffy (about 5 minutes). Spread over muffins and enjoy!