Carrot Cake Cupcakes

1. Preheat the oven to 350 degrees Fahrenheit.
2. Beat the oil, sugar, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, mixing briefly between each addition.
3. In a different bowl, sift together the dry ingredients (flour, baking soda, salt, cinnamon and nutmeg).
4. With the mixer on low speed, add half of the dry ingredients to the wet ingredients. Add the grated carrots and raisins to the remaining flour, mix well, and add to the batter. Mix until just combined.
5. Using an ice cream scoop, spoon the batter into cupcake liners (in your muffin pan), until each is 3/4 full.
6. Bake at 350 degrees Fahrenheit for 25 minutes or until a toothpick comes out clean. Let cool.
7. Top with the perfect pairing; cream cheese icing. Recipe can be found in my recipe box or website.