Directions

1. Preheat the oven to 400 degrees F. Grease the cups of a muffin tin with a nonstick cooking spray. Set aside.
   
2. With a stand mixer using the paddle attachment, beat the cream cheese, 2 tablespoons plus 2 1/2 teaspoons sugar, and 1/2 teaspoon vanilla extract together until smooth. Place in the fridge while you make the muffins.
   
3. In a large bowl, whisk together flour, 2 tablespoons sugar, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves.
   
4. In a medium bowl, combine the oil, brown sugar, buttermilk, egg, and 1 teaspoon vanilla. Stir until smooth. Pour the liquid ingredients over the dry ingredients and mix until just combined. Don’t over mix, it is ok if there are still a few flour streaks.
   
5. Gently fold in the shredded carrots and raisins being careful to not over mix. Fill each muffin cup with about 2 tablespoons of batter. Add a heaping spoonful of the cream cheese filling to each muffin. Top the muffins evenly with the remaining batter, about ¾ way full. Sprinkle the tops with turbinado sugar.
   
6. Bake until muffins are golden and the tops spring back when gently touched, 18 to 23 minutes. Let cool on a rack and enjoy!