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Preheat oven and prep muffin pan: Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners.
Combine wet ingredients: In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired.
Mix dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Add dry ingredients to wet: Stir flour mixture into carrot mixture until well combined.
Divide batter between muffin cups and bake: Divide batter among muffin cups, filling each ¾ full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes.
Cool: Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely.
Frost cupcakes: Frost cupcakes with cream cheese frosting. Sprinkle with toasted coconut (press gently to adhere) before serving.