Mini Carrot Cake Cupcakes Recipe

This is a revised version of the Joy of Baking Carrot Cupcake Recipe. I omitted the chopped walnuts & added raisins instead to reduce the fat of the cupcake part. I omitted butter & powdered sugar from cream cheese frosting & added honey instead to reduce fat & sugar. It's important to use freshly grated carrots to keep them moist. I like to cook them in mini muffin tins because it requires less cooking time than standard muffins. I think the trick to carrot cake is preventing it from getting dry. These cupcakes come out really moist and are reduced fat & sugar. This recipe also doesn't require using a mixmaster.