In a mixing bowl, combine 1 cup of all-purpose flour, ½ cup brown sugar, ¼ cup granulated sugar, and ¼ to ½ teaspoon of cinnamon until mixed. Cut in ¼ cup of cold butter until the mixture resembles coarse crumbs. Chill while preparing the muffin batter.

Preheat your oven to 425°F (220°C) and line a muffin tray with paper liners.

Grate enough fresh carrots to yield about 2 cups. Set aside.

In a large bowl, whisk together 2½ cups of flour, 1 cup of brown sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of cinnamon, and ½ teaspoon of kosher salt.

In a separate bowl, whisk together 2 large eggs, ½ cup vegetable oil, and ½ cup milk. Stir in the grated carrots.

Gently fold the dry mixture into the wet mixture until just combined. Let the batter rest for 15 to 20 minutes.

Pour the muffin batter into prepared liners, filling each about two-thirds full. Sprinkle the chilled crumb mixture on top.

Bake at 425°F (220°C) for 7 minutes, then reduce to 350°F (175°C) for an additional 13-15 minutes.

Allow to cool in the pan for 5-10 minutes before transferring to a wire rack. Optionally, drizzle with a cream cheese glaze after cooling.