Pre heat your oven to 200°.
Prepare and line your muffin tray.
Beat oil and eggs together with your dough whisk.
Add the vanilla, carrot, drained crushed pineapple and mix until combined.
Next add the dry ingredients. If your mixture seems a little dry - add a splash of pineapple juice to bring the mixture together.
Share equal amounts of batter amongst the muffin tray.
Bake for twenty minutes. Use your finger to check for a bounce on the top of each muffin. Press down lightly and if it springs back they are cooked.
Allow the muffins to sit in the tray for 10 minutes once they have been removed from the oven. Then transfer them to a cooling rack so they don't sweat.
Once cool - ice each muffin with the delicious cream cheese icing.
Add optional toppings if you choose.