Bring 1 pound water to a boil, pour over 10oz raisins, mix in 0.25oz vanilla. Let steep at least 20 minutes, overnight is better. Drain and reserve for recipe. This step is optional but will give you plump, delicious raisins!
Line a conventional size cupcake pan with paper liners.
In a stand mixer fitted with the whip attachment, mix together 15oz whole eggs and 1pound 15oz granulated sugar until no lumps remain. Stir in 1pound 8oz oil and mix until well combined.
Sift together the dry ingredients: 14oz pastry flour, 14oz bread flour, 0.3oz salt, 0.5oz cinnamon, 0.2oz ginger, 0.1oz nutmeg, 0.05oz allspice, and 0.6oz baking powder.
Add them all at once, mix on 1st speed until fully combined, scrape the bowl, then add in carrots, walnuts, and raisins, mix for 20 more seconds.
Using a #16 blue scoop, scoop 2oz into each cavity. Bake at 350F until cupcake spring back lightly when touched. Let cool completely and depan.
In a stand mixer fitted with the paddle attachment, cream 12oz room temperature butter until no lumps remain. Scrape the bowl and add in 2 pounds 4oz room temperature cream cheese. Cream until fully combined, scrape the bowl again and switch to the whip attachment. Add in 1 pound 8oz powdered sugar and mix on low speed until fully combined. Scrape the bowl, add in 0.075oz salt and 0.375oz vanilla, whip on medium speed for 30 seconds until the mixture is light and fluffy. Store icing in cooler.
Place cream cheese icing into piping bag fitted with a large straight tip. Pipe a dollop of prepared cream cheese icing on surface of cupcake. Dip into orange sprinkles. Place additional cream cheese icing in a piping bag fitted with a small French tip. Pipe on top of sprinkles and top with a chocolate carrot.