Preheat oven to 350°F. Line cupcake pan with paper liners and set aside.
Whisk together the flour, baking soda, baking powder, cinnamon, salt and all-spice in a bowl. Set aside.
In a large bowl, beat the eggs for 2-3 minutes. Add in sugar, oil, sour cream and vanilla and mix until combined.
Slowly add in flour mixture and stir until combined. Fold in carrots.
Fill cupcake liners 2/3 of the way full and bake for about 18-22 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool.
To make cream cheese frosting, simply beat together the cream cheese and butter. Slowly mix in the powdered sugar. Add in vanilla and mix until combined.
Frost carrot cake cupcakes once cooled.
Note: To save time you can buy the pre-shredded carrots just make sure to pulse them in a blender a few times. You want the pieces to be thin and small, but not pureed. You can also use a food processor to shred your own carrots.