Preheat oven to 350 degrees and line muffin pans with paper liners. Alternatively, spray 5 inch loaf pans with baking spray. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and then toss with the grated carrots.
Mix together the brown sugar, sugar, molasses, eggs, yogurt, oil and vanilla. Add carrot/flour mixture and mix just until all ingredients are combined. Fill muffins or loaf pans ⅔ full and bake until a toothpick inserted into the center comes out clean, about 10 minutes for mini muffins, 15 minutes for standard muffins, and 30 minutes for a 5 inch loaf pan.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2008/12/carrot-gingerbread-muffins-with-cranberries/