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Pre-heat oven to 350 degrees.
Line 2-12 muffin muffin tins with 24 muffin liners
In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined.
Add dry ingredients and mix until just combined.
Add in pineapple and grated carrots and mix until just combined.
Pour into prepared muffin liners (fill them almost all the way to the top) and bake for ~20-25 minutes (it may take more or less depending on the oven so make sure to cook until a toothpick comes out clean)
In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
Add salt, almond extract, and vanilla. Whip until combined
On low speed, add the powder sugar ½ cup at a time
Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
Spread icing over the cooled cupcakes