Cupcakes
Preheat the oven to 175°C (350°F). Line a 12-cup muffin pan with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Set aside.
In a stand mixer equipped with the paddle, mix together the oil, brown sugar, eggs, yogurt, & vanilla until combined, then add in the carrots, mixing again, until it all comes together.
Add the dry ingredients to the wet in two additions and be careful not to over-mix.
Spoon the batter into the prepared liners, filling only about 2/3rd the way full, to avoid overflow. I like to use an ice cream scoop, to fill each liner with the same amount, ensuring that each cupcakes comes out about the same size.
Bake for about 20 minutes, or until an inserted toothpick comes out clean. If making 30 mini cupcakes, bake for about 12-13 minutes. Allow to cook completely before frosting.