Preheat oven to 350℉.
In a large bowl, combine flour, baking soda, salt and cinnamon. In a food processor, combine dates, bananas, eggs, vinegar and oil. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly. Fold in carrots and nuts.
Spoon mixture into greased cupcake tins and bake at 350 degrees for 25 minutes.
For a gluten free option, use almond or quinoa flour in place of whole wheat flour. If your bananas aren’t especially ripe, place in the microwave for about 30 seconds, they will soften for an easier blend.