Sift together the flour, baking powder, bicarbonate of soda, spices and salt in a large bowl. Set aside.
In a large mixing bowl, place the eggs, oil, vanilla, white sugar, demerara sugar, golden syrup and molasses. Whisk together with a hand mixer on high speed for 90 seconds. It should be pale and almost doubled in volume.
Fold dry ingredients into the wet ingredients using a large metal spoon.
Add the grated carrot, raisins and crushed pineapple to the bowl and fold in. Be sure to mix everything together thoroughly as the fresh carrot can often hide together in little huddles in the batter.
Proceed to fill the lined cupcake tins immediately. Do not let the batter stand. Divide the batter evenly between 15 lined cupcake tin holes. I like to first fill each liner halfway, stir the remaining batter again, and then fill the liners the rest of the way so that the first 5 cupcakes don't get all the extra bits and the last few cupcakes just get batter with no raisins, pineapple, etc.
Bake at 180ᵒC/356°F for about 25 mins, rotating the tins halfway through baking. The cupcakes should be a deep golden brown. Also test the cupcakes with a toothpick – if the toothpick comes out clean, the cupcakes are done.
Leave to cool in the tins. Once completely cold, remove from tins.