Preheat the oven to 350°F. Line two muffin pans with cupcake papers or oil; set aside. (I used 1 regular muffin pan and 1 mini cupcake pan.)

In a large bowl, whisk together flour blend, baking powder, baking soda, cinnamon, and salt; set aside.

In the bowl of your mixer, beat the eggs for 1 minute on high speed. (It should look a little foamy on top.)

Pour in the sugar a little at a time while continuing to mix on medium speed. Increase the speed to high and beat for 1 additional minute. The mixture should be foamy like beaten egg whites to soft peaks.

Slowly pour in oil, in a stream, while continuing to beat. You'll notice that the mixture will begin to thicken.

Add applesauce or crushed pineapple and vanilla extras; mix on low just long enough to combine.

Stop the mixer. Add flour all at once. Mix on medium-low, just until all of the flour is moist, scraping sides as needed.

Using a silicone spatula, fold in the carrots, and, if using, nuts and raisins.

Distribute the batter evenly between the two pans, filling to about 3/4 way full.

If you have a large enough oven, place both pans in the oven, on the center rack, and bake mini cupcakes for 15 minutes and standard size for 18 minutes or until a toothpick inserted in the middle of one comes out clean. Otherwise, bake in two batches.

Place both pans on a cooling rack for 5 minutes, or until you can comfortably touch them without a potholder.

Oil a wire rack. Remove the cake from the pans and transfer to the rack, top sides down, and allow to cool completely, about 1 hour 20 minutes.

While the cake is cooling, make the frosting.

Once cooled, frost your cake. You may add finely chopped walnuts to the top border of the cake for garnish. If you are good at cake decorating, create a carrot out of orange and green colored frosting or marzipan. Cover and refrigerate any leftovers. Slice and freeze individual slices for long-term storage.

Frost with your choice of frosting or serve plain.