Preheat the Oven:
Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.

Prepare Dry Ingredients:
In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Mix Wet Ingredients:
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in Grated Carrots:
Gently fold in the grated carrots until evenly distributed throughout the dough.

Prepare Cinnamon-Sugar Coating:
In a shallow bowl, mix together the granulated sugar and ground cinnamon.

Form and Coat Cookies:
Using a tablespoon or small cookie scoop, portion out the dough and roll it into balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated.

Bake:
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-14 minutes, or until the edges are set and the centers are slightly soft.

Cool:
Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.