Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.

In a large mixing bowl, combine the shredded carrots, undrained crushed pineapple, large eggs, vegetable oil, and milk. Stir until fully mixed.

In a separate bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, baking soda, ground cinnamon, and kosher salt.

Gently add the dry ingredients to the wet mixture and fold together until just combined.

Spoon the batter into the prepared muffin tin, filling each cup almost to the top.

Bake at 425°F (220°C) for 7 minutes, then reduce to 350°F (175°C) and bake for an additional 13 minutes.

Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Once cooled, prepare and frost with creamy cream cheese frosting.