Preheat the oven to 350 degrees. Line a muffin tin with cupcake holders or spray with cooking spray. Set aside.

In a medium-size mixing bowl whisk together the eggs and cane sugar. Add the dairy-free milk, unsweetened applesauce, shredded carrots, and vanilla. Stir.

Add the gluten-free oats, baking powder, ground cinnamon, and sea salt. Stir. Add the raisins and pecans and fold into the batter.

Evenly fill the muffin tin (will make 12 oatmeal cups) and bake for 20-25 minutes. Remove from the oven and let cool. Drizzle with glaze and serve.

In a mixing bowl add the powdered sugar and coconut cream starting with 2 tablespoons. Stir together. Add more coconut cream as needed to make the right consistency.