Preheat oven to 350 degrees

Line 12 muffin cups with liners

Put all dry ingredients in a medium bowl and set aside (flour, cinnamon, cloves, baking powder)

In the bowl of mixer put in the eggs, sugar, vanilla, oil.

Mix on high speed for 4 minutes until mixture is lightened in color and emulsified.

Add in the dry ingredients and mix until just combined (do not over mix it will produce a tough muffin).

By hand fold in the carrots and walnuts using a spatula.

Pour mixture evenly into the 12 muffin cups, you can fill these almost to the top as this muffin does not rise very much.

Bake for 20 minutes or when toothpick inserted into center comes out clean.

Cool

Optional - you can garnish with grated carrots.

Serve with salted butter.