Step 1

Preheat oven to 350F/180C. Line a cupcake pan with 7 paper liners.

Step 2

In a medium bowl, mix together the flour, cinnamon, baking soda, nutmeg, clove, and salt.

Step 3

In a large mixing bowl, beat together on medium speed the sugar, brown sugar, oil, buttermilk, egg, and vanilla until smooth.

Step 4

Gradually beat in the flour mixture on low speed then add in the carrots, pineapple, coconut, walnuts, and raisins (do not overbeat the batter or you may end up with a tough cake).

Step 5

Transfer the batter to the cupcake pan, filling each liner 2/3 of the way full then bake 20-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then remove to a wire rack to cool completely.

Step 6

Make the cream cheese frosting (get the recipe here).

Step 7

Frost the cooled cupcakes then decorate with nuts. Store covered in the refrigerator for up to 1 week. For best results, let sit at room temperature 15-30 minutes before serving.