1. Preheat oven to 350°F. Line cupcake pan with paper liners. Set aside.
2. In food processor with grate attachment or use box grater, grate 4-5 large carrots, you will need 1-1/2 cups. Shred carrots, place in medium bowl and cover with wet paper towel, microwave for 3 minutes to soften. Set aside.
3. In bowl of mixer fitted with paddle attachment, add eggs, sugars, vanilla, butter and oil whip until blended about 3 minutes.  Add shredded carrots and pineapple blend to combine but do not over beat.
4. Add flour, baking powder, baking soda and salt, raisins, coconut, and pecans. 
5. Using 2″ scoop fill cupcake liners with carrot cake batter. 
6. Bake cupcakes for 15-19 minutes or until done when cupcake springs back when touched.
7. Allow to cool before frosting. 

Make Cream Cheese Frosting

1. In medium mixing bowl, add softened cream cheese, and butter, cream until smooth about 2 minutes. 
2. Add 1 cup confectioner’s sugar beat until well combined, add vanilla, and repeat with remaining confectioner’s sugar. Whip on medium speed until desired consistency and frosting is smooth and creamy.
3. Set aside 1/2 cup frosting to tint 1/4 orange and 1/4 green with food gel. Stir to blend each to desired color for carrot and leaf of carrot garnish. 
4. Fit piping bag with Tip # 12 round. Fill piping bag with cream cheese frosting, pipe around outer edge of cupcake to the center to make nice rounded slightly flat base for your carrot garnish. Frost all cupcakes.
5. Fit 2 piping bags one with tip # 233, and one with # 12 round. Fill Tip # 233 with green frosting, and # 12 with orange for carrot.
6. Pipe orange carrots first in center of frosted cupcakes, add green leaves to carrots.
7. Serve the cupcakes at room temperature. 

Storing Cupcakes: Keep cupcakes chilled until ready to serve in covered container as not to mess up your beautiful carrot garnish.