Creating your Carrot Muffins with Cream Cheese Icing is easy if you follow these steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. Combine Wet Ingredients: In another bowl, mix the sugar, oil, and eggs until well combined.

4. Add Carrots and Pineapple: Stir in the grated carrots and crushed pineapple to the wet ingredients.

5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing; a few lumps are okay.

6. Add Nuts: If you’re using nuts, fold them into the batter at this stage.

7. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full.

8. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Remove from the oven and allow the muffins to cool in the tin for 10 minutes. After that, transfer them to a wire rack to cool completely.

10. Prepare Cream Cheese Icing: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt, continuing to beat until well combined and fluffy.

11. Ice the Muffins: Once the muffins are completely cool, spread or pipe the cream cheese icing atop each muffin.