Preheat oven to 350 degrees. Prepare muffin tins
To mix the carrot cake:
Grate the carrots using the grater
attachment on a food processor
them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake will be finer.
Before measuring the pineapple, press it through a strainer
to get rid of the excess juice.
In a large bowl, whisk
together the eggs
, sugar, brown sugar, oil, vanilla extract, and orange zest.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices
with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts
, and raisins
Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack.
To make the cream cheese frosting:
Cream together the cream cheese and butter in a stand mixer
, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest.
Use a pastry bag
fitted with a large star tip to decorate the cupcakes with the frosting.