Heat oven to 425 degrees and place baking liners in a muffin tray. Set aside.
In a large mixing bowl, stir together flour, dark brown sugar, cinnamon, nutmeg, cloves, allspice, salt, baking soda and baking powder until well combined. Some lumps will be unavoidable, but try to break up any big brown sugar lumps.
In a separate large mixing bowl, whisk together eggs, carrots, buttermilk, vegetable oil, crushed pineapple, shredded coconut and vanilla extract until combined.
Pour the wet ingredients over the dry ingredients and fold just until combined. Do not overmix. Leaving some lumps is OK. The batter won't be perfectly smooth.
Spoon the batter into baking liners so that it's three-fourths full. Place in the 425-degree oven. Keeping the oven closed, immediately turn oven temperature to 350 degrees. Bake until a toothpick comes out clean, about 20 minutes. Remove from oven.
As soon as they're cool enough to handle, remove from the muffin pan and place on a wire rack to cool. Once cool, drizzle with cream cheese glaze. See below for the cream cheese glaze recipe. Enjoy!