Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, mix the vegetable oil and granulated sugar until well combined. Add the eggs and vanilla extract, mixing until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in the grated carrots and crushed pineapple until evenly distributed.

Divide the batter into the prepared muffin tin, filling each cupcake liner about 2/3 full.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely before frosting.

In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.

Frost the cooled cupcakes with the cream cheese frosting as desired.