Grate the orange and lemon peel, chop the carrots finely.
Mix all the dry ingredients (flour, cream of tartar, salt, sugar), add the finely chopped carrots, grated orange and lemon peel, and the yogurt. Mix well.
Pour the mixture into the cupcake molds (fill up to ¾ of the mold) and bake at 180°C for 20 minutes.