Preheat oven to 325 degrees. Grease and flour muffin tins (do not use muffin tin liners for this recipe due to high oil content). Set pan aside.

Using an electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins (if using).

Pour batter into prepared muffin tins, dividing equally. Bake about 30 minutes (check for doneness by inserting a toothpick into the center of the cupcake; it should come out clean). Remove from oven and let cool about 10 minutes, then run a knife around the edge to loosen each cupcake, and remove cupcakes from pans. Place on a rack to cool completely.

When cool, frost with Cream Cheese Frosting.

Makes 24 regular cupcakes + 12-18 mini cupcakes (bake mini cupcakes for less time).

Cream Cheese Frosting

4 cups (1 pound box) powdered sugar

2 (8-ounce) packages cream cheese, at room temperature

1/2 cup (1 stick) unsalted butter, at room temperature

4 teaspoons vanilla extract

Using electric mixer, beat all ingredients in medium bowl until smooth and creamy. Spread onto cooled cupcakes.