Heat the oven to 350 degrees. Coat 36 mini muffin cups with nonstick cooking spray. Empty the contents of the carrots and raisin pouch from the cake mix into a small bowl. Cover with hot tap water and let stand for 5 minutes. Drain well. Combine the cake mix, 3/4 cup sour cream and egg in a large bowl. Beat at medium speed for 1 to 2 minutes or until blended. Stir in the drained carrots and raisins. Spoon the batter into the muffin cups. Bake for 12 to 16 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack, press an indentation into the center of each cookie cup with the handle of a wooden spoon. Let stand until cool enough to handle and gently remove from the pan. Cool completely. Beat the cream cheese, 1/4 cup sour cream, butter and vanilla in a medium bowl at medium speed until blended. Slowly beat in the powdered sugar. Spoon or pipe into the indented center of the cookie cups. Sprinkle with the pecans and cinnamon.