Carrot cupcakes with cream cheese frosting and pistachios

It's the magnificent combination of the moist carrot cake scented with all the woodsy spices and the tang of the cream cheese that is completely out of this world.
I have had a lot of carrot cake, and for me the ingredient that makes it or breaks it for me is nutmeg. Oh glorious nutmeg, it's magnificent scent just takes it to another level.
Here is my recipe adapted from John  Barricelli's The Sono baking company cookbook. 

Ingredients:

1/2 cup vegetable oil

1 cup light brown sugar 

2 large eggs, room temp

8 ounces shredded carrots, about 3 medium

3/4 tsp baking soda 

3/4 tsp baking powder

1 cup flour plus one tablespoon cornstarch 

1/4 tsp cinnamon powder

1/4 tsp grated nutmeg

1/4 tsp allspice

1/3 cup golden raisins

1/3 cup yogurt, room temp

Preheat oven to 350 degrees F. Mix all the dry ingredients in a bowl and keep aside. Beat the oil with the sugar, add the eggs, yogurt and carrots. Gently fold in the dry ingredients till evenly mixed. 

Using an ice cream scoop, divide batter into 12-16 cupcake cavities. Bake for about 18-22 mins, till a toothpick inserted comes out clean. Let it cool then add the frosting.

Cream cheese frosting

8 ounces cream cheese, room temp 

1/2 cup butter, room temp

2 cups icing sugar

1/4 tsp grated nutmeg

1/4 tsp cinnamon powder

Beat the cream cheese and butter till light and fluffy, add the icing in installments unless you want to inhale a cloud of icing. Dollop a generous amount of frosting on each cupcake and garish with chopped pistachios. Yummmm!