2 cups granulated sugar
Preheat the oven to 400 degrees. Line muffin pans with paper liners.
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt.
Add the 1/2 of the dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 tablespoon flour. Add the remaining dry ingredients. Mix well.
Scoop the batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees and bake for 35 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
For the frosting, mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. Frost cooled cupcakes.