Total Calories: 189
Preheat oven to 350°. Line eighteen muffin-pan cups with paper liners or grease.
In a large mixer bowl at low speed, beat oil, sugar and brown sugar until blended. Add eggs and beat until smooth and fluffy. Add flour, cinnamon, baking soda, nutmeg, allspice and salt. Beat at low speed until blended. Increase speed to medium and beat for 2 minutes or until thick and smooth. Stir in carrots, nuts and raisins just until combined. Fill muffin cups about two-thirds full.
Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan and cool on a wire rack. Frost cupcakes. Store in a cool place.
High Altitude Adjustments: At 6,000 feet, add 2 tablespoons all-purpose flour to bowl before beating.
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