Preheat oven to 350 degrees. Prepare a muffin tin by lightly greasing.

In a small bowl stir together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

In another larger bowl stir together the melted coconut oil, honey, eggs, vanilla, shredded carrots and applesauce until completely combined. Add the dry ingredients to the wet ingredients and stir together just until combined, adding the walnuts just before the batter is finished mixing.

Place a large spoonful of batter in the bottom of each muffin cup, filling about 2/3 full. Place one piece of cream cheese per muffin, pushing the piece into the batter. Then divide the remaining batter between the muffins, being careful to cover the cream cheese. Place in the oven and bake for 18-20 minutes until a toothpick comes out clean(or just with cream cheese on it, no batter).

Remove from the oven and cool in the muffin tin for 5-10 minutes until the muffins have cooled enough to remove without loosing their shape. Gently run a knife around the edge and transfer the muffins to a cooling rack to cool completely.