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Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, allspice, cardamom, cinnamon, ginger, and nutmeg.
Prepare the wet ingredients: In a separate large bowl, whisk together the brown sugar, olive oil, and eggs.
Fold the dry ingredients into the wet ingredients until just combined.
Fold in the grated carrots, chopped pineapple, walnuts (if using), and raisins (if using).
Prepare the filling and frosting: In a medium bowl, beat the cream cheese, powdered sugar, vanilla, and salt until smooth and creamy.
Prepare the crumble topping (if using): In a small bowl, mix together the butter, rolled oats, brown sugar, AP flour, and salt until crumbly.
Scoop the batter into a muffin tin and top with the cream cheese filling and crumble topping (if using).
Bake at 350°F for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Allow the muffins to cool completely before serving.