Preheat your oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and optional cloves.

In a separate bowl, combine the eggs, brown sugar, granulated sugar, neutral oil, plain yogurt, and vanilla extract; blend until creamy.

Fold the finely grated carrots into the wet mixture until evenly coated.

Gradually add the dry ingredients into the wet carrot mixture, folding gently until just combined.

Spoon the batter into prepared cupcake liners, filling them about two-thirds full.

Bake for 20-22 minutes, checking for doneness with a toothpick.

Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack.

In a medium bowl, beat together cream cheese and unsalted butter until fluffy, add sifted powdered sugar and vanilla, mixing until smooth.

Frost cooled cupcakes generously, sprinkle crushed chocolate cookies on top, and decorate with candy carrots and greenery.