• Preheat the oven to 350 °F. Line (2) 12 cup baking cupcake pans with cupcake liners; set aside. In a large bowl, sift together the baking powder, cinnamon, nutmeg, allspice, ginger, and cloves; set aside.
• In a food processor fitted with the steel blade or blender, process the carrots, salt, eggs, sugar, and oil for 5 minutes until completely smooth.
• Transfer the wet mixture to a large bowl. Using a hand whisk, gently mix ½ of the dry ingredients into the wet ingredients. Add the raisins, coconut, and pecans to the remaining flour, mix well, and add to the batter. Mix until just combined, don't overmix!
• Scoop the batter into the prepared cupcakes pan until each is ¾ full. Bake the Carrot Cake Cupcakes for 25 to 30 minutes until a toothpick comes out clean. Transfer to a wire rack to cool completely.

How to Make Cream Cheese Frosting

• In a standing mixer fitted with the paddle attachment or with a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, salt, and butter on low speed until incorporated.
• Increase the speed to high, and mix until just combined about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.) Don’t whip!
• Reduce the speed of the mixer to low. Add the vanilla extract, and raise the speed to be high, and mix briefly until smooth (scrape down the bowl occasionally).
• Transfer the cream cheese frosting to a piping bag and decorate the Carrot Cake Cupcakes as desired or spread on the cupcakes to decorate. Top with toasted pecans. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy!