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 the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a separate large mixing bowl, mix the brown sugar, granulated sugar, egg applesauce and vanilla extract until combined.
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).
Place in the oven and bake for 15 minutes or until a toothpick comes out clean.
Remove from the oven and allow to cool completely.
While the cupcakes are cooling, make your frosting. Using a hand mixer, mix the butter and cream cheese on medium-high until smooth.
Then add in the vanilla extract, salt and cinnamon and stir in until combined.
Lastly gently pour your powdered sugar into the bowl and beat well until blended.
10. Add the frosting to a piping bag fitted with your favorite tip and frost your cupcakes.
After frosting, sprinkle sweetened coconut on top and serve.