Preheat your oven to 350 degrees F.
Line a 12-serving cupcake tin with cupcake liners and set aside.
In a medium-sized bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a separate large mixing bowl, mix together the brown sugar, granulated sugar, and eggs until combined.
Mix in applesauce and vanilla extract.
Slowly pour in vegetable oil and mix until fully incorporated into the batter.
Add your dry ingredients and shredded carrots to the wet mixture. Stir until fully incorporated. Make sure not overmix!
Spoon batter into the prepared liners (filling about 3/4 the way full).
Bake for 15 minutes or until a toothpick comes out clean.
Allow to cool completely.
Meanwhile to make your frosting using a hand mixer, mix together the butter and cream cheese on medium-high speed until completely smooth.
Add in vanilla extract, salt, and cinnamon.
Gently pour powdered sugar into the bowl and beat until well blended and smooth
Frost your cupcakes. After frosting, sprinkle sweetened coconut on top!