Gather your ingredients. Start by soaking the dates so that they are easier to blend and creamier when blended. Then, make the flax egg and set it aside until it is ready to use.
Preheat the oven to 350°F.
Grab your blender and add all of the ingredients to the blender (except the optional add-ins). Start by blending on a low setting and gradually work your way up to a higher speed while using the tamper tool to push down the ingredients so that everything is fully incorporated.
Once your muffin batter reaches your desired consistency (I like to leave mine a little chunky for added texture), add in the walnuts/pecans and dried cranberries/raisins. (optional) Mix on low to incorporate into the batter.
Line the muffin pan lightly with cooking oil. Using a spoon or spatula, fill the muffin pan openings with the carrot cake batter. Top with shredded almonds, coconut, and walnuts/pecans.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins rest in the pan for 10 minutes before transferring onto a wire rack to cool completely, about 5-10 minutes.