Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 cupcake liners.

In a large mixing bowl, whisk together the dry ingredients: flour, cinnamon, baking soda, salt, and sugar. If you're including raisins, mix them in.

In a separate measuring cup, mix your wet ingredients: shredded carrots, applesauce or yogurt, vegetable oil, vinegar, and pure vanilla extract. Stir well until thoroughly combined.

Pour the wet mixture into the bowl of dry ingredients. Stir until just combined; do not overmix.

Portion the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.