In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Let cool for 5 minutes and remove them to wire pans.
To make the white chocolate cream cheese frosting: In a small microwave safe bowl, melt white chocolate stirring 30 seconds at a time until smooth. Set aside to cool to room temperature.
In a Large Bowl beat together cream cheese and butter until smooth. Beat in white chocolate, and vanilla. Slowly beat in the powdered sugar until fluffy and smooth. Mix in the heavy cream. Frost cooled cupcakes and garnish with chopped pecans.