Preheat the oven to 180°C.

In a bowl add eggs and sugar and beat at high speed for 3-4 minutes until the mixture is light and fluffy and double in volume.

Add oil and vanilla extract. Beat for 1 more minute.

Now add flour, salt, baking powder, baking soda and cinnamon powder.

Beat for a minute until combined. Do not over mix at this stage.

Lastly, add carrots, raisins, walnuts and pineapple chunks.

Fold in using spatula.

Line a 12-cup muffin pan with liners.

Spoon the batter in the muffin tin.

Bake in a preheated oven at 180°C using upper and lower rod for 30-35 minutes or until the toothpick inserted comes out clean.

Take out and allow to come to room temperature.

Enjoy!