1. Preheat oven to 350℉ degrees. Spray cupcake tins with butter or place liners and set aside.

2. In a bowl combine the dry ingredients such as flour, salt, baking soda, baking powder, nutmeg, cinnamon, cardamom, all spice, cloves, ginger, whisk and set aside.

3. In a separate bowl, combine the wet ingredients such as eggs, greek yogurt, vegetable oil, sugars, and vanilla extract. Stir until completely combined.

4. Slowly add the dry ingredients to the wet and stir until mostly combined. Fold in the
grated carrots and the chopped pecans. Don’t overmix. If batter is to thick you can adjust with a bit more vegetable oil

5. Scoop the batter and fill the cupcake tin almost to the top.

6. Bake for approximately 20 minutes, until a toothpick inserted in the center comes out
clean.

7. Carefully remove the cupcakes from the tin and allow the cupcakes to cool on a wire rack.

8. To prepare the frosting add the cream cheese and butter to a mixing bowl. Mix until
smooth. Add in the vanilla and brown sugar, mix to combine. Next add the powdered sugar. Mix on high speed until frosting is smooth and creamy. For thicker frosting ad more powdered sugar until desired thickness.

9. Spread onto cooled cupcakes  with an offset spatula or fill a piping bag and pipe onto cupcakes