Preheat oven to 350 degrees F. Spray 12 cup muffin pan or mini muffin pan with baking spray or line with muffin cups.
In medium bowl, combine flours, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
In large bowl, beat brown sugar, vanilla, oil, and eggs until creamy.
Add almond milk and applesauce and mix well, then add carrots.
Fold in flour mixture until just combined. Don't over mix!
Fold in walnuts and coconut.
Spoon batter into prepared muffin pan and bake for 23-26 minutes for regular sized muffins or 13-16 minutes for mini muffins, or until toothpick comes out clean.
Let cool completely.
To make the glaze, beat together cream cheese, powdered sugar, and milk. Drizzle over cooled muffins. Enjoy!