Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.

Using a box grater or a food processor, grate the carrots.

Take out 2 medium sized bowls. In one bowl, add the 1 cup shredded carrots and 1 cup crushed pineapple. Spoon the crushed pineapple into a measuring cup, don’t drain it.

Add the 3 large eggs, ½ cup vegetable oil, and ¼ cup milk to the wet ingredients and whisk well.

In the second bowl, add the 2 ½ cups flour, ¾ cup dark brown sugar, 2 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, and ½ tsp kosher salt. Whisk well.

All at once, add the dry ingredients into the wet ingredients.

Using a large spatula, lightly and gently fold in the flour taking care not to over mix or mix too hard. You want the flour to JUST mix in till there are no more large streaks. The batter will be lumpy.

Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.

Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13-15 minutes.

Take the muffins out and let them cool for 5-10 minutes in the tin, then remove and cool completely on a wire rack.

When the muffins are cool, use the back of a spoon to slather the muffins with the frosting.