Gather your ingredients.
Butter your cupcake pan or and line with cupcake papers.
Preheat the oven to 350°F (180°C).
If using nuts, toast them in a 350°F (180°C) oven for about 5 minutes, until golden and fragrant.
If using a stand mixer, using the whisk attachment, mix the eggs on low until combined. Add the sugar and turn speed to medium-high. Mix until the batter is smooth and pale.
Slowly beat in the oil, scraping the sides of the bowl, so it is evenly blended.
Sift together the flour, baking soda, cardamom, cinnamon, fennel, nutmeg, cloves, and salt and add to the egg and sugar mixture. Beat on medium-low just until it is combined.
Stir in the carrots (and coconut, raisins, and nuts if using) and spoon the batter into the cupcake pan. Don't overfill the cups; slightly over half full or 37 grams is perfect. You will have more than 12 cupcakes i
Bake until the cupcakes are firm to the touch and a toothpick inserted into the center comes out clean. About 12 to 15 minutes.
Let the cupcakes cool on a baking rack. Cool completely before frosting, about 45 minutes to 1 hour.