In a medium mixing bowl whisk the flour, baking soda, baking powder, and pumpkin pie spice until fully combined. Set aside.

In a large mixing bowl, using a handheld mixer or a stand mixer, combine butter and monk sugar until fully combined. Scrape down the sides of the bowl, as necessary.

With mixer on low add eggs, one at a time. Next, add in Greek yogurt and vanilla extract. Mix until combined.

Add the flour mixture to butter & egg mixture, blend well.

Gently stir carrots and pecans into flour and egg mixture just until combined, making sure not to overmix the batter.

Scoop cake batter into a prepared muffin pan, filling each one about ¾ full.

Bake 18-22 minutes or until a toothpick inserted into cupcake comes out clean.

While the cupcakes bake, make the cream cheese frosting.

In a large bowl with a mixer, mix together cream cheese and butter for about 1-2 minutes.

Slowly add in the powdered sugar substitute and mix an additional 2-3 minutes.

Add in heavy cream and vanilla extract, mixing on high for an additional 3-4 minutes or until mixture becomes light and fluffy.

Allow cupcakes to cool completely before frosting.

Pipe or spread frosting onto cooled cupcakes and decorate as desired. I thought adding a little frosting carrot on top was a charming addition to these delicious cupcakes.

Enjoy!