For the Chocolate Carrot Cake Cupcakes:

1. Preheat your oven to 350 degrees Fahrenheit and line a cupcake pan with 12 cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and Florida Crystals® Organic Raw Cane Sugar until fluffy.
4. Add the eggs and vanilla, mixing until smooth and pale in color.
5. Mix in the Organic SunButter and buttermilk until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the shredded carrots until evenly distributed.
8. Divide the batter evenly among the cupcake liners.
9. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

For the Cream Cheese Frosting:

1. In a large bowl, whip the butter until pale and fluffy.
2. Add the cream cheese and mix until thoroughly combined.
3. Gradually sift in the Florida Crystals® Organic Powdered Raw Cane Sugar, mixing until light and fluffy.
4. Transfer the frosting to a piping bag fitted with a decorative tip.

Decorating the Cupcakes:

1. Pipe a generous amount of cream cheese frosting onto each cupcake.
2. Sprinkle the tops with chocolate shavings.
3. Serve and enjoy these irresistible chocolate carrot cake cupcakes!