Put the carrots in a chopper and pulse. Break up the pecans if needed. Set aside.
Mix the brown sugar, 1 stick of softened butter, 1 tsp vanilla and eggs in a bowl. In a separate smaller bowl combine the flour, baking soda, baking powder, dash of salt and spices. Slowly add to the wet ingredients. Finish by throwing in the carrots, raisins and pecans.
Fill a greased muffin tin with the batter. Bake at 350F for about 15 minutes.
Use a mixer to whip up the remaining ingredients for the frosting. You will need a ripe banana, powdered sugar, the rest of the melted butter and some cream cheese plus dash of vanilla. Blend until smooth.
Remove muffins and let cool for 10 minutes before applying the frosting. Store in fridge if frosted!
You can use ginger and clove instead of nutmeg if desired.