Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the grated carrots and crushed pineapple.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in walnuts and raisins if using.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.

Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.