Preparation Steps

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar together until smooth. Add the eggs, one at a time, beating well after each addition.
• Stir in the shredded carrots, vanilla extract, chopped pecans, and raisins (if using).
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Divide the batter evenly among the prepared muffin cups.
• Bake for 22-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
• Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
• Once cooled, drizzle caramel sauce over the cupcakes and sprinkle with additional chopped pecans.