• Move oven rack to middle position and heat oven to 350°F. Line 16 cups of 2 muffin pans with cupcake liners. (Or spray a 9x13" baking pan with oil and dust lightly with flour.)
• In a medium bowl, whisk together all purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. 
• In the bowl of a stand mixer, beat the eggs, brown sugar and granulated sugar together on medium high speed until fluffy, 2-3 minutes. Turn speed to low and slowly pour in the oil. Mix for 1 more minute until the oil is emulsified into the mixture.
• Add half of the flour mixture and mix on low speed until incorporated. Repeat with the remaining flour mixture. Remove bowl from stand mixer and add carrots. Stir with a spatula until combined. Using a 1/4 cup measure, distribute batter among cupcake liners (or pour batter into prepared baking pan).
• Bake cupcakes for 20-24 minutes, until a toothpick comes out clean with crumbs attached, rotating pans halfway through baking time. (Bake cake for 35-40 minutes.) Cool for 10 minutes in pan, then remove from pan and allow to cool completely before frosting.

Browned Butter Cream Cheese Frosting

• Add 2 Tablespoons of the butter to a small skillet over medium heat. Cook, stirring occasionally until butter is golden brown and fragrant, about 5-7 minutes. Pour into a small bowl to cool completely. 
• In the bowl of a stand mixer, beat the browned butter, softened butter and cheese together until smooth and fluffy, about 2-3 minutes. Add vanilla and mix until combined. Add the powdered sugar, 1/2 cup at a time until you get the sweetness and texture you want (I used 1 1/2 cups for a spreadable texture, you will need more if you want a stiffer frosting or plan to pipe it).