Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.

In a medium bowl, whisk together the plant milk and apple cider vinegar. Let it sit for 5-10 minutes until it slightly curdles. This creates a vegan 'buttermilk'.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger (if using). Ensure there are no lumps.

Add the oil and vanilla extract to the 'buttermilk' mixture and whisk until well combined.

Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few small lumps are okay.

Gently fold in the grated carrots, and optional walnuts/pecans and raisins, until evenly distributed.

Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Baking times may vary, so keep an eye on them.

Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure cupcakes are completely cool before frosting.

In a large mixing bowl with an electric mixer (stand or handheld), beat the softened vegan cream cheese and vegan butter together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increase to medium speed. Continue until all the sugar is incorporated and the frosting is light and fluffy.

Add the vanilla extract, optional lemon juice, and salt. Beat on medium-high speed for another 1-2 minutes until the frosting is light, airy, and well combined.

Once the cupcakes are completely cooled, frost them generously using an offset spatula, knife, or piping bag.