Carrot Cupcakes

For cupcakes: Preheat oven to 350 degrees F. Line one 12-cup and one 6-cup muffin tin with paper liners and set aside. In a large bowl, combine dry ingredients — flour through allspice. Add grated carrots, raisins, and walnuts. In a medium bowl, whisk eggs, then oil, milk, and vanilla. Stir egg mixture into carrot mixture. Divide batter between prepared tins. Bake cupcakes, with rack set in the middle, until a toothpick inserted into center of cupcakes tests clean, about 15 minutes, rotating halfway through. Turn out cupcakes; transfer to a wire rack and let cool. For ribbons: Using a vegetable peeler, shave carrot into long ribbons. In a medium pot over medium-high heat, bring 1 cup water and sugar to a boil until sugar dissolves. Add carrot ribbons and simmer until translucent, about 10 minutes. Remove pot from heat and let ribbons steep in syrup for 30 minutes more. With a fork, transfer ribbons to parchment and let drain. Set aside 3 tablespoons simple syrup for frosting. For frosting: In a large bowl, using an electric mixer set on medium, beat cream cheese and butter together until light and fluffy, about 4 minutes. Add confectioners' sugar, vanilla, and reserved simple syrup and beat until frosting is silky, about 1 minute. Frost each cupcake and, using a toothpick, top each with a candied carrot ribbon, as shown.