Preheat the oven to 350 degrees. Place cupcake liners in the pans or coat them with cooking spray.
Make the cupcakes by combining the flour, sugar, cinnamon, baking soda, baking powder, nutmeg, cloves, and salt together in a large bowl; whisk until well combined.
Combine the oil and carrots; mix well. Add the carrot mixture to the flour mixture. Add the beaten eggs and vanilla then mix until just combined.
Fill each cup 3/4 full. Side Note: I only had enough for 22 cupcakes.
Place the cupcake tins into the oven and bake 9-11 minutes, or until a wooden skewer inserted in the center comes out clean and the tops of the cupcakes are a bit springy.
Remove from the oven and allow to cool.