• Preheat oven to 350 degrees F.
• Spray (2) 12 cupcake pans with nonstick spray and add cupcake liners. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate large bowl, mix together the shredded carrots, sugar, brown sugar, eggs, and vegetable oil. Whisk until the eggs are broken up and the ingredients are well-combined. Add the dry ingredients to the wet ingredients and mix with a spatula until evenly combined.
• Using an ice cream scoop, portion the carrot cake batter into the lined cupcake pan, filling each cupcake about 2/3 of the way.
• Bake in a preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let cool to room temperature.

To Make Cream Cheese Frosting

• Place room temperature butter into the bowl of a stand mixer. Using the whisk attachment, whip until light and fluffy. Add the room temperature cream cheese and whip again until light and fluffy.
• Turn the mixer off and add the vanilla extract and half of the powdered sugar. Turn the mixer on low to combine, then add the remaining powdered sugar and increase to medium high speed. Whip until light and fluffy - about 2 minutes.

To Decorate Carrot Cupcakes

• Frost cooled cupcakes with prepared cream cheese frosting and set aside.
• Unwrap orange starbursts and place on a paper plate. Microwave for about 20 seconds, or until you start to see the first bubble form.
• Being careful not to burn yourself, combine 2 soft starbursts in your hands. Roll into a ball, rub the candy between your fingers to make a long cone. Use a toothpick to create lines horizontally in the candy. Let the carrots cool.
• Once cooled, rub with cocoa powder to give the look of garden fresh. Add leaves made from green tootsie rolls or green colored buttercream frosting if desired.