1. Preheat the oven to 390°F (200°F). Line a mini muffin pan with paper liners and set aside.

 

2. Add the yogurt, eggs, and vanilla extract to a large bowl and mix until well combined. Mix the ground hazelnuts with xylitol, baking powder, ground cinnamon, ginger, nutmeg, and salt – add to the bowl and mix until combined. Add the shredded carrots and fold in. Divide the batter between the paper liners and bake for 14-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Take out of the oven, remove from the muffin pan and let cool down completely on a wire rack.

 

3. For the frosting add the butter and powdered erythritol to a bowl and mix until light and fluffy. Add the cream cheese and vanilla extract and mix until well combined. Fill into a piping bag with a large round tip and decorate the mini cupcakes with the frosting and sprinkle with some chopped pistachios