Preheat oven to 350°F. Line a muffin tin with paper cupcake liners.

In a large bowl stir half of the pumpkin quick bread package, carrots, 1 egg, milk, raisins, and oil until blended. Fill each cupcake liner ¾ full.

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

In a medium bowl use a fork to combine remaining quick bread mix, pecans, and butter until crumbly. Sprinkle evenly over the cream cheese mixture in each cup.

Bake 25 minutes. Cool completely on a wire rack. Makes 12 servings.