In a separate bowl, mix the oil with both sugars. Add the pineapple, eggs, and vanilla extract and mix to incorporate. Add the dry ingredients and mix until combined. Gently stir in the shredded carrots.
¼ cup (60ml) vegetable or canola oil, ¾ cup (150g) brown sugar, ¼ cup (50g) granulated sugar, ½ cup crushed pineapple, 2 eggs*, ½ teaspoon vanilla extract, 1 ½ cups shredded carrots
Fill the cupcake liners ⅔ of the way full and bake cupcakes for 18-20 minutes, or until a toothpick inserted into the center of cupcakes comes out clean. Allow cupcakes to cool before removing from tin and frosting.
For the cream cheese frosting:
Using a stand mixer with the paddle attachment, beat cream cheese and butter until smooth and creamy. Slowly stream in powdered sugar, continuing to beat until fully combined and smooth.
8 ounces cream cheese, ½ cup (113g) unsalted butter, 2 cups (240g) powdered sugar
Notes
If you are looking to make these cupcakes without eggs, I recommend using 2 tablespoons of Bob's Red Mill Egg Replacer mixed with 4 tablespoons of water. Be sure to follow the instructions on the package.