Preheat the oven to 350F with the rack placed in the center of the oven. Line two cupcake tins with cupcake liners.
In a medium bowl, combine the flour, cinnamon, nutmeg, ginger, cloves, and baking soda. Whisk the flour mixture to thoroughly combine and break up lumps. Set aside.
Combine the oil, freshly grated carrots, brown sugar, eggs and vanilla into the bowl of stand mixer and mix on low speed until fully combined.
Slowly add the flour mixture to the carrot mixture. Mix until just combined.
Use an ice cream scoop to distribute batter evenly into the cupcake tins. They should be about ¾ full.
Place the cupcakes in the oven and bake for 14-18 minutes or until a toothpick inserted in the center of a cupcake comes out with minimal crumbs and no wet batter.
Leave the cupcakes to cool for 10 minutes in the pans. Remove the cupcakes from the pans and place on cooling racks to cool completely before frosting.