Preheat the oven to 180 degrees and line a muffin tray with muffin papers
Finely grate the carrots and set aside
Take out a bowl for the wet ingredients and crack in the eggs, whisking well. Add in the yoghurt, avocado oil, honey or maple syrup and vanilla essence and mix gently to combine
Take out another bowl for the dry ingredients. Sift in the spelt flour, baking powder, bi carb soda and cinnamon. Add in the salt and dessicated coconut and mix gently
Pour the wet ingredients into the dry and add in the grated carrot and pineapple too. Mix until combined
Spoon the batter into the muffin tray and place into the oven to bake for roughly 20 minutes until golden on top. Insert a skewer into a muffin and if it comes out clean, the muffins are ready
Set the muffins aside to cool and in the meantime prepare the frosting
Add the softened cream cheese, yoghurt, lemon juice, lemon rind, honey or maple syrup and cinnamon to a bowl and mix with electric beaters until smooth
Once the muffins have cooked completely, top with the frosting and sprinkle with the roughly chopped walnuts
Notes
* This can also be baked into a cake too. It will need to be baked for roughly 40 minutes, until a skewer comes out clean when inserted within