Preheat oven to 180° (fan 160)
Grease a muffin tray (the mix makes 6 large muffins or 12 smaller muffins)
Start whisking the aquafaba with an electric whisk, you’ll want to whisk for about 10 minutes until the mix is stiff and has formed white peaks
Gradually spoon in the sugar to the aquafaba mix whilst still whisking
Set aside the aquafaba and sugar mix
Sift the flour with the baking powder and spices into a large bowl
Mix in the finely grated carrots and chopped pecans to the flour mix.
Stir in the oil until well incorporated and then fold in the aquafaba-sugar mix
Pour the cake mix into the greased muffin moulds
Bake in the oven for 25-30 minutes until golden brown
Take out of the oven and leave to cool
Whilst waiting, sieve the icing sugar into a bowl
Whip up the butter and cream cheese together until smooth and well incorporated
Whisk in all the icing sugar to the butter and cream cheese mix
Gradually spoon in the yoghurt whilst mixing, take it slowly to avoid curdling.
Once the muffins have cooled, pipe on the frosting - or simply spoon straight on top!