Preheat your oven to 350ºF and add 24 cupcake liners to a cupcake pan.
In a medium bowl whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt. Add carrots, golden raisins, oil, and eggs and mix to combine.
Portion cake batter into cupcake liners evenly, filling about 3/4 of the way full. Bake until toothpick inserted into the center of cupcake comes out clean, about 20 minutes. Take out of oven and let cook in cupcake tins for a few minutes. Transfer to a wire rack and cool completely.
For The Frosting
In medium bowl using a hand mixer (or stand mixer) whip together the butter and cream cheese until light and fluffy and no lumps remain. Mix in vanilla extract. Slowly add in powdered sugar and whip together.
Place half cupcake in mason jar and pipe or spoon in cream cheese frosting. Add remaining half of cupcake and frost the top.
The raisins are optional, but we think they add a great burst of flavor!
You don't need to have a fancy piping bag to pipe on the frosting. Simply cut the tip of a plastic sandwich bag and you are good to go.
Make a dessert bar by serving the carrot cakes alongside a chocolate fondue.