Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it.
In a large mixing bowl, combine the grated carrots and drained crushed pineapple.
In a separate bowl, whisk together the flour, sugars, baking soda, baking powder, and salt.
In another bowl, beat the eggs with oil and vanilla until well combined.
Add the wet ingredients mixture to the carrots and pineapple, then mix until just combined.
Gently fold in the dry ingredients until no streaks of flour remain.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
