Preheat an oven to 350F.
Prepare 2-12 well muffin tins by lining the wells with paper liners or spraying with nonstick cooking spray.
In a large mixing bowl, beat together eggs, sugar and brown sugar.
Add in oil, vanilla and cinnamon; mix to combine.
Sprinkle baking soda, baking powder and salt over the top, thoroughly mix in. Stir in flour, then raisins and carrots until all are evenly incorporated.
Using an ice cream scoop, spoon batter into prepared cupcake tins. Bake for 30 minutes, or until a cake tester comes out clean. Set aside to cool
Mix up the frosting: beat together cream cheese and butter. Add in vanilla, slowly mix in powdered sugar; beat until light and fluffy.
Spoon frosting into a piping bag or Ziploc bag with the corner cut off. Pipe frosting on top of cupcakes and serve.