• Preheat the oven to 350ºF. Line the cupcake pan with paper cups (12 cups).
• In a bowl, combine flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Use a whisk to mix. Set them aside.
• In a separate bowl, combine brown sugar, granulated sugar, eggs, and canola oil. Mix for a minute or until smooth. Add vanilla, and continue mixing until combined.
• Gradually add the dry ingredients to the wet ingredients, about a third at a time. Mix until incorporated.
• Fold the carrots, raisins, and chopped nuts until combined. Use an ice cream scoop and fill each cupcake cup about 1/4 cup or 3/4 full. Bake for 20-30 minutes or until the toothpick inserted comes out clean. Cool before frosting.

FOR THE CREAM CHEESE FROSTING

• In a bowl, add cream chees and butter and mix until fluffy and creamy or smooth.
• Gradually add the sugar, and continue mixing on low until incorporated.
• Add the heavy cream, turn the speed to high, and keep mixing until smooth and fluffy. Frost each cupcake, decorate, and option to sprinkle with chopped nuts.