Preheat the oven to 350ºF.

Line a 12-well muffin pan with cupcake liners.

Using a food processor, or hand-held grater, shred the carrots and set aside. I used about 10 carrots to get the desired amount, but the quantity may differ for you depending on the size of your carrots.

In a large bowl, sift together the flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves. Set aside.

Add the oil, granulated sugar, brown sugar and vanilla bean paste to the bowl of your stand mixer. Using the paddle attachment, mix on medium (I used the #4 setting on my KA) until fully incorporated. I used my 6-quart KA bowl, as the recipe produces a fair amount of batter.

Crack your eggs into a bowl with a spout. With the mixer on low (I use the stir setting on my KA), add one at a time to the sugar/oil mixture, blending well after each addition.

Stop the mixer and add the flour mixture to the oil/egg mixture in the mixing bowl. Beat on medium speed until until just combined. Stop the mixer, scrape the sides down and beat for a few seconds more.

Remove the mixing bowl from the stand and and fold the grated carrots into the batter using a spatula or wooden spoon.

Use an ice-cream scooper to fill the cupcake liners about three-quarters full. Reserve the rest of the batter for the round cake tins. (I'll share that post at a later date).

Place on the middle rack of the oven and bake for 20-25 minutes. Remove from oven and allow to cool completely on a wire rack.

Using a stand mixer fitted with the paddle attachment, cream the butter, cream cheese and vanilla bean paste on medium speed until smooth. Lower speed to the stir setting and gradually add the confectioner's sugar. Increase the speed to medium and continue to beat until smooth.

Assembly:

Using a small, flexible spatula, smear a generous amount of frosting onto each cupcake. Use the spatula to swirl it around the cupcake - it's not meant to look perfect. Place the bunnies on top and enjoy!