Preheat the oven to 350 degrees.

Line 16 muffin cups with cupcake liners and set aside.

In a medium bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a large bowl cream together the butter and sugar.

Add in the eggs and mix well to combine.

Add the flour mixture to the butter mixture and mix well. The mixture will be very thick.

Fold in the carrots, pineapple, raisins, and pecans. Mix until just combined.

Fill each muffin cup 3/4 of the way full.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool 10 minutes.

Remove the cupcakes from the pans and cool completely on a wire rack.

To make the frosting place the cream cheese and butter in a large bowl and beat with a mixer on medium speed until creamy.

Add in the vanilla and orange juice and beat until smooth.

Add in the powdered sugar a half cup at a time, beating after each addition, until desired consistency is reached.

Piped the cream cheese frosting onto the cupcakes and top with sprinkles if desired.