Combine all dry ingredients together (flour, baking powder, baking soda, nutmeg, cinnamon, clove powder) and set aside.
In a large bowl whisk oil and sugar together (both white and brown sugar) till everything is combined well.
Add in the egg one at a time. Incorporate it well into the mixture. Now add the buttermilk and vanilla extract and mix.
Now start adding the dry mixture to the wet mixture little at a time. Once the flour is mixed properly add the grated carrot and give it one final mix.
Add a scoop of the mixture into the cupcake liners and bake for 12-15 mins.
Once baked remove from pan and while the cupcake is still warm press the center of the Cupcake with the back of the spoon to create an indent.
Let the cupcakes cool.
Cream cheese filling
Take a large bowl and mix cream cheese and butter together until smooth.
Now add in the powdered sugar and vanilla extract and mix until the mixture becomes smooth again.
Add the cream cheese mixture to piping bag and pipe it into the cooled cupcakes.
Sprinkle some cinnamon powder and chopped almonds on the top.