Easy Carrot Cake Cupcakes

Heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins. Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes. Cool cupcakes in the pan for 5 minutes then transfer to a cooling rack and cool completely before frosting. In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld mixer on medium speed until very creamy, about 2 minutes. For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. For a thicker frosting, add an additional 1/4 cup to 1/2 cup of powdered sugar. To make spiced frosting, beat in a pinch of ground cinnamon or cardamom. Frost cooled cupcakes and if you’d like top with coarsely chopped pecans. Store frosted cupcakes in the refrigerator for up to 5 days.