Spiced Pumpkin Carrot Cheesecake Cupcakes

1 box (14 ounces) pumpkin quick bread, divided
1 cup carrots, shredded
3 eggs, divided
3/4 cup milk
1/2 cup golden raisins
2 tablespoons canola oil
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
1 tablespoon lemon juice
1 cup pecans, chopped
3 tablespoons butter, softened

Heat oven to 350 degrees. Line muffin tin with cupcake liners. In large bowl, stir 1/2 pumpkin quick bread package, carrots, 1 egg, milk, raisins and oil until blended. Fill each cupcake liner with mixture until 3/4 full.

In medium bowl, beat cream cheese, remaining eggs, sugar and lemon juice until smooth. Spoon cream cheese mixture over cupcake batter.

In medium bowl, use fork to combine remaining bread package mix, pecans and butter until crumbly. Sprinkle evenly over cream cheese in each cup. Bake 25 minutes. Cool completely on wire rack.
Recipe courtesy of Culinary.net