Preheat the oven to 325 degrees. Grease a 12-cup muffin tin with non-stick cooking spray, or line with cupcake liners. \nIn a large mixing bowl, combine the flour, baking powder, baking soda, Morocco spice, cinnamon and salt. \nIn a separate mixing bowl, whisk together the sugars, oil, eggs, applesauce and vanilla until combined and smooth. Pour the wet ingredients into the dry and fold together using a rubber spatula. Gently fold in the carrots and shredded coconut. \nEvenly divide batter among the prepared muffin tins. Transfer to the oven and bake for about 20-25 minutes, until a toothpick inserted into the center comes out clean. \nMeanwhile, making your spiced cream cheese frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth, about 2 minutes. Add in the confectioners’ sugar, milk, vanilla extract, Morocco spice and a pinch of kosher salt. Continue beating on low speed until just combined, then increase the speed to high. Beat over high speed until well combined and creamy, about 3-4 minutes more. Add more confectioners’ sugar, as necessary, until frosting reaches desired creamy and thickened consistency. \nRemove cupcakes from the oven and let cool completely before frosting.