Instructions

Make the Cupcakes

1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. Lightly beat eggs with a fork then add sugar and beat on low speed until smooth.  Next, add the oil and continue to beat on low speed until well mixed.
3. In a medium bowl, combine the dry ingredients. Slowly add the dry ingredients to wet ingredients and beat until incorporated.
4. Use a food processor to shred carrots into smaller pieces. Add shredded carrots to the batter and beat until combined. Fold in walnuts and raisins if desired.
5. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full
6. Bake for 18-22 minutes until slightly risen. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

Make the Frosting

1. Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
2. Add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
3. Slowly add confectionary sugar and vanilla extract and beat until desired consistency is reached. I like to whip mine with the paddle attachment on my stand mixer on medium-high speed for at least 2 minutes to ensure my frosting is airy.
4. If you find the frosting is too sweet, add 1 tablespoon heavy whipping cream and beat until well combined.
5. Add an additional 1/2 C confectionary sugar for a stiffer consistency, if desired. Frost cooled cupcakes. Once frosted, keep these cupcakes stored in the refrigerator. Serve at room temperature.