Step 1

Preheat oven to 350°F (177°C). Line two standard 12-count muffin pans with 14 cupcake liners and set aside.

Step 2

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

Step 3

In a separate large mixing bowl, whisk together the oil, brown sugar, granulated sugar, applesauce, eggs, and vanilla extract until fully combined. Stir in the grated carrots.

Step 4

Add the dry ingredients to the wet ingredients and mix until just combined. Then stir in the chopped nuts and raisins.

Step 5

Evenly distribute the batter between all 14 cupcake liners, only filling each liner about 2/3 of the way full. Bake in separate batches at 350°F (177°C) for 16-20 minutes or until the tops of the cupcakes are set and a toothpick inserted into the center comes out clean.

Step 6

Carefully remove the cupcakes from the oven and allow to cool slightly for 2-3 minutes in the pans. Then, carefully remove the cupcakes from the pans and transfer to a wire rack to cool completely.

Step 7

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric handheld mixer, beat the cream cheese and butter together for about 1-2 minutes or until smooth.

Step 8

Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.

Step 9

Once the cupcakes have cooled completely, frost as desired, serve, and enjoy!