Spread chopped pecans evenly on a baking sheet and put in 300F degree oven for 5 minutes to toast them.
After removal of pecans, put oven temperature up to 350F.
In a mixing bowl, add flour, baking soda, baking powder, cloves, nutmeg, cinnamon, and salt.
In another mixing bowl, add white sugar, brown sugar, vanilla, eggs, oil, mandarin oranges and apple sauce. Mix until the brown sugar lumps are gone. Begin to add flour mixture a little at a time until well combined.
Stir in carrots and toasted pecans by hand and stir until well blended.
Pour cake batter into cupcake liners to 2/3 full with carrot cake batter. Bake cupcakes for approximately 18-20 min on 350F. Insert a toothpick in the middle of one cupcake to see if if comes out clean. Let cool to the touch before applying icing.
Mix the softened cream cheese, vanilla extract and half-n-half creamer together with powdered sugar, adding powdered sugar a little at time. Mix until smooth. Add a tiny bit more creamer if needed to get desired consistency. Add green food coloring and mix until well distributed.
Using a star tip of a cake decorating kit or canned icing, apply the icing in an upright so the icing star tip is as long as possible without falling over. Cover cupcake completely without touching the cupcake paper. Drop jelly beans in one neat pile in the middle of the cupcake on icing.
Store cupcakes in the refrigerator for up to several days. Cupcakes may be frozen for several weeks.
Store cupcakes covered in the refrigerator for up to 5 days.