Preheat the oven to 350°F. Line a cupcake pan with paper liners or coat cups with cooking spray (use the spray without the flour).
In a large mixing bowl combine flour through cloves and set aside.
In a medium bowl, using a electric hand mixer, beat the eggs, applesauce, and oil, and vanilla extract together until combined. Stir in the shredded carrots. Pour the wet ingredients over dry ingredients and stir to combine.
Scoop the batter into muffin cups using a ¼ cup sized scoop. Bake the cupcakes for 18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 5 minutes then transfer to cooling rack to cool completely.
To make the frosting
In a small mixing bowl using an electric hand mixer, combine the softened cream cheese and agave nectar until smooth. Spread on cupcake and garnish with desired toppings.