Best Carrot Cupcakes Ever

I really have to stop saying this, but seriously, they're that good.

Ingredients

Group 1:

1 1/3 cup flour

1 cup sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp ground cinammon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp allspice

1/2 tsp salt

Group 2:

2/3 cup vegetable oil

3 large eggs

Group 3:

1 1/2 cup finely grated peeled carrots

1 cup raisins

1/2 cup crushed pineapple, drained

Make sure all ingredients are at room temperature and preheat the oven to 350 degrees F. Line cupcake tin (it making a cake, grease and line pan with parchment paper... this batter is very sticky!).

Whisk together all ingredients from group 1 until well blended. Add ingredients from group 2 and incorporate with a rubber spatula. Finally stir in ingredients from group 3. Bake for 22-26 minutes until tooth pick inserted into the center comes out clean.

For the frosting, I made a tangy cream cheese frosting with a recipe from Hummingbird Bakery in Notting Hill, London (thanks to my lovely twin sister for the new cookbook!). Here it is:

2 1/2 cups confectioners' sugar

3 tbs butter, room temp

4 oz cold cream cheese

Beat sugar and butter together until the mixture comes together and is well blended. Add the cream cheese all at once and beat until it is completely incorporated. Then increase the speed of the beater to high and beat until frosting is light and fluffy, but be careful not to over beat the mixture.. you don't want it to become runny! Frost and ENJOY!