Pre-heat the oven to 185°C.
Roughly chop the carrots and dates and then blitz in a food processor. Add the walnuts and blitz again until everything is finely chopped.
In a bowl mix the yoghurt, honey, syrup, coconut oil and beaten egg. Add the carrot mixture and stir until well combined.
In another bowl, mix the flours, baking powder, cinnamon, vanilla sugar and nutmeg. Add the wet ingredients and gently stir until just combined.
Spoon into cupcake cases and bake for around 20-25 minutes. They are ready when an inserted skewer comes out clean. Place on a wire rack and allow to cool. Enjoy!