Remove mini phyllo shells from freezer and let thaw on kitchen counter. If you'd like them extra crispy, you can bake them for 10 minutes or so - making sure they cool before you add in the filling.

Peel carrots and cut them into thirds and place them in a pan. Fill pan with water so carrots are submerged. Then place pan on stove top over high heat. Bring water to a boil, then cover and let carrots cook about 15 minutes or until carrots are soft when prodded with a fork.

Take cooked carrots off the stove and let cool. I mashed mine roughly to speed up the cooling. If the carrots are warm, then the whipped cream will just turn to liquid and the result will not be a fluffy carrot whipped filling.

When carrots are cool, add them into a deep bowl along with the cinnamon, cardamom, nutmeg, ginger, salt and maple syrup. Using an immersion blender (or handheld blender or even adding mix into a high speed blender) blend spiced carrots up well. 

Then, using a spatula, fold the whipped cream or coconut whipped topping into the spiced carrots.

Place this carrot filling into a plastic bag with a nozzle and pipe it into the mini phyllo dough shells.

Cut up candied ginger and sprinkle onto the filled Ginger Carrot Tartlets and enjoy.