Preheat oven to 350 degrees.

Line a muffin pan with 12 unbleached muffin cups. 

Blend 2 1/4 c. of gluten free old fashioned oats in a high powered blender.  After the oats are blended, they will give you 2 c. of oat flour.

Using a food processor, shred the carrots.  Peel and rinse approximately two large carrots.  Using the "finely shredded" blade on your food processor, insert the carrots to be shredded.  You'll need 3 cups for this recipe.

Now this step is optional, but you can place your 1/2 c. of pineapple in the food processor for more of a "crushed pineapple".  Fresh pineapple works well in this recipe too.  

In a large mixing bowl, whisk together the following dry ingredients: oat flour, coconut sugar, tapioca flour, baking soda, baking powder, sea salt, ground cinnamon, and ground cloves.

In a small saucepan, melt 1/2 c. of coconut oil.  Set aside to cool slightly.

Add the finely shredded carrots to the dry ingredients.  Gently stir in and until mixed well.  

Stir in the 4 eggs.  I prefer to use room temperature eggs, as they often help the muffins rise better.

Add the coconut oil and crushed pineapple.  Stir until everything is incorporated into the batter.

Use a 1/3  measuring cup to help you put the batter into the lined muffin baking pan.

Bake for 25-30 minutes.  Insert a toothpick, and if it comes out clean they are done.  You can also do the finger bounce test as well.

Remove from the oven.  After cooling for 10 minutes remove the muffins from the baking pan and set them on a cooling rack to finish cooling.

The frosting:  In a mixing bowl, beat the cream cheese, honey and vanilla extract.  Once creamy, add them to the top of the cooked muffins.

Store in a cool location.