Preheat oven to 350* F and line a muffin tin with liners.
In a medium bowl, whisk the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together. Set aside.
1 ½ Cups Whole Wheat Flour, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 teaspoon Cinnamon, ¼ teaspoon Nutmeg, Pinch Clove
In a large bowl combine sugar, molasses, canola oil, plant milk, and vanilla. Whisk until well combined.
½ Cup Granulated Sugar, 1 tablespoon Molasses, ⅓ Cup Canola Oil, ½ Cup Plant Milk, 1 teaspoon Vanilla
Add the grated carrots to the wet ingredients and stir with a spatula to combine.
½ Pound Carrots, Grated on the the large side of a box grater
Pour the dry ingredients into the large bowl and stir with a spatula just until a batter forms.
Fill the muffin tins ⅔ of the way full with batter.
Bake the muffins in a 350* oven for 20-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.