Preheat your oven to 350°F.

Line two 12-cup muffin tins with 24 muffin liners.

In a large bowl, whisk together the oil and sugar. Add eggs one at a time, mixing well after each addition.

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the pineapple and grated carrots until just combined.

Fill the muffin liners almost to the top with batter.

Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely before icing.

In a large bowl or stand mixer, beat the softened butter and cream cheese on medium-high speed until fluffy (about 2 minutes).

Add the salt, almond extract, and vanilla extract. Mix until combined.

On low speed, gradually add the powdered sugar, 1/2 cup at a time.

Once all the sugar is added, increase the speed to medium-high and whip until light and fluffy (about 2 minutes).

Spread the icing over the cooled cupcakes.