Carrot Cake Cupcakes

Line 2 standard muffin tins with cupcake liners.

Preheat oven to 350 degrees Fahrenheit.

Finely grate carrots in a food processor then transfer to a bowl. Add lemon juice and crushed pineapple. Stir and set aside.

Whisk together flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice in a large mixing bowl.

Add vegetable oil, Greek yogurt, and vanilla extract. Beat to blend well.

Add the eggs, one at a time, beating well between each addition.

Add carrot mixture and raisins. Beat until evenly combined.

Divide batter evenly between cupcake liners, filling each about 2/3 of the way full.

Bake for 18-20 minutes, until a toothpick inserted comes out clean. While cupcakes are in the oven, prepare the frosting by combining all ingredients and beating until smooth.