• . Preheat oven to 350ºF and line 36 muffin cups with baking liners.
• Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
• In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
• In a large bowl, combine brown sugar and butter and beat using a stand mixer or a hand mixer until smooth.
• Add the eggs and beat until incorporated.
• Stir in yogurt, pumpkin, orange juice, and vanilla.
• Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over mix.
• Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all.
• Bake in the preheated oven for 14-16 minutes, or until cooked through when tested with a toothpick.
• Remove muffins from the pan and cool on a wire rack completely.

For the sweetened cream cheese frosting:

• Place cream cheese, powdered sugar, and orange juice in a food processor or bowl of a stand mixer and mix until smooth.
• Cream cheese will store for up to a week in the refrigerator. (I have not tested freezing it.)