Preheat oven to 325°F. Line 2 12-count muffin tins with paper liners. Set aside.
Sift the flour, baking soda, cinnamon, allspice, salt, ginger, and cardamom together; set aside.
2¼ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, ½ teaspoon kosher salt, ½ teaspoon ground ginger, ½ teaspoon ground cardamom
In a separate bowl, whisk the brown sugar, granulated sugar, and oil together until combined.
1 cup brown sugar, ¾ cup granulated sugar, ¾ cup vegetable oil
Whisk in the eggs and vanilla.
3 large eggs, 1 teaspoon pure vanilla extract
Stir in the carrots and crushed pineapple.
2½ cups finely grated carrots, 8 ounces crushed pineapple
Pour in the dry ingredients and stir until just combined.
Fill the prepared muffin cups with batter until ⅔ full.
Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
Allow the cupcakes to cool before frosting.