Preheat the oven to 180°C/350°F/Gas 4. Arrange 12 paper cupcake cases in a bun tin.
Using an electric whisk, beat the margarine and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs, a little at a time, until well mixed.
Sift the flours, baking powder, bicarbonate of soda and ground cinnamon into the mixture, then quickly fold it in, followed by the grated carrots and beetroots, using a metal spoon. Make sure the mixture is well blended, but take care not to overmix.
Divide the mixture between the cupcake cases and bake in the hot oven for 10 minutes, then cover them with a sheet of non-stick baking parchment to prevent them from overbrowning and bake for a further 5–8 minutes until well risen and a skewer inserted in the centre comes out clean. Take the cupcakes out of the oven, transfer to a wire rack and leave to cool completely.
When the cupcakes have cooled, prepare the topping. Using a whisk or electric blender, whisk together the yogurt and honey in a bowl until smooth. Spread a little of the topping over each one.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-carrot-beetroot-cupcakes