Preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda, cardamom, cinnamon, and nutmeg. Set aside.
Mix eggs, both sugars, yogurt and oil in a separate bowl; add grated carrots and ginger.
Fold in flour mixture to egg mixture; scoop batter into lined cupcake pans. Fill each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool completely on a baking rack and frost with Cream Cheese Frosting
Whip cream cheese, yogurt, powdered sugar and vanilla together in a stand mixer until smooth. Refrigerate for 20 minutes. Frost cupcakes and garnish with a shaving of carrot.