Preheat oven to 350°F and line a cupcake pan with 12 parchment liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
In a separate bowl, whisk the oil, aquafaba, and chai tea extract. Then pour the mixture into the dry ingredients and mix gently with a wooden spoon. Do not overmix.
Fold in the shredded carrots.
Divide the batter between the muffin cups. Each should be about ⅔ full.
Bake at 350° for about 20-25 minutes. When they are done, a toothpick inserted in the center should come out clean.
Set aside to cool before frosting.