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Export 15 ingredients for grocery delivery
Step 1
Preheat oven to 350 F and line muffin tins with 18 liners. Set out your frosting ingredients to bring to room temperature.
Step 2
In a large mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt. Whisk together.
Step 3
Whisk in vegetable oil, eggs, and applesauce, stirring until well combined.
Step 4
Using a spatula, fold in grated carrots, chopped nuts and raisins. Fold just until ingredients are incorporated into the batter.
Step 5
Divide the batter evenly between 18 cupcake liners, filling about 2/3 full. Bake at 350°F for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 3-5 minutes then transfer to a wire rack and cool completely to room temperature before frosting.
Step 6
Make cream cheese frosting. Add about 3/4 cup frosting to 2 small bowls. Add orange food coloring to one and green food coloring to the other, adding just enough to reach your desired color.
Step 7
Transfer remaining white frosting to a piping bag fitted with a large open star tip Wilton 1M and pipe over your cooled cupcakes.
Step 8
Transfer tinted frosting to piping bags fitted with a small open star tip Wilton 32 and another bag fitted with a large round tip Wilton 2A.
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