Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a large bowl, mix the sugars, eggs, vegetable oil, and vanilla extract until smooth.

Gradually add the dry ingredients into the wet ingredients, folding gently.

Fold in the grated carrots and optional nuts or raisins.

Fill the muffin tin with batter, filling each liner two-thirds full.

Bake for 20-25 minutes, or until a toothpick comes out clean. Cool for five minutes in the pan before transferring to a wire rack.

In a bowl, beat the butter and cream cheese until creamy, then gradually add powdered sugar and mix until fluffy.

Frost the cooled cupcakes with the cream cheese frosting once they are completely cooled.