For the frosting: Beat cream cheese, butter, heavy cream, vanilla extract and salt with an electric mixer 3-5 minutes, until fluffy. Add powdered sugar, beat on low, then beat on high 3 minutes. Cover and refrigerate.
Preheat oven to 450ºF. Generously spray two 12-cup muffin pans with cooking spray. Use a small mason jar or glass cup to cut circles in the pie crust the size of the bottom of each muffin cup. Bake 5 minutes. Set aside.
Reduce oven to 350ºF. In a large bowl mix together sugars, oil and pineapple. Add vanilla, egs and blend with electric mixer for 1 minute on medium speed.
In a separate bowl, whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves.
Blend wet and dry ingredients together with a wooden spoon. Stir in carrots.
Slowly fill each muffin cup to a little more than halfway full. Bake 20 to 25 minutes or until toothpick inserted in the center of cake comes out clean. Cool completely. Frost with frosting. Top with sprinkles.