Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Line 2 cupcake tins with cupcake liners and set aside.
Whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, finely grate the carrots.
Using a hand mixer or stand mixer, fitted with a paddle attachment (or a mixing bowl and whisk) mix together the oil and sugar on medium-high speed until well blended.
Add in each egg one at a time, blending completely before adding the next. Scrape down the sides of the bowl as needed.
With the mixer on low, slowly add in the dry mixture until blended, but be careful not to not over mix. Then, using a spatula, fold in the grated carrots.
Using a 1 ½ tablespoon-size cookie scoop, fill each cupcake liner ½ way full and place the cupcake tins side-by-side in the oven. The second cupcake tin will only have 2-3 cupcakes.
Bake for 18-20 minutes at 350ºF or until an inserted toothpick into the center of the cupcakes comes out clean.
Remove from oven and allow to cool for 5 minutes before removing them from the cupcake tins. Cool completely on a cooling rack.