Make the cupcakes:
In a mixing bowl, mix together sugar, vegetable oil, yogurt, ginger and vanilla.
Sift into the bowl the flour, baking soda, baking powder, salt and cinnamon. Mix until smooth.
Add the carrots, walnuts and raisins and mix in.
Line a muffin tin with liners and spray with oil.
Fill the liners about 2/3rds of the way up.
Bake in a 350-degree preheated oven for 26 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
Cool thoroughly on a rack before frosting.
Make the "cream cheese" frosting:
Mix together the shortening, cream cheese, vanilla and confectioner's sugar until smooth and creamy.
Fold in the chopped walnuts.
Slather the cupcakes with the frosting.