Preheat oven to 350 degrees F.
Shred carrots using the large holes of a grater or a food processor.
Spread carrot shreds out on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 2 cups of shreds and set aside.
Combine flour, baking powder, baking soda, salt and cinnamon in a bowl.
Stir egg, yogurt and date paste into the dry mix. The batter will be stiff.
Add drained pineapple and carrot shreds to the bowl and stir to combine.
Fold in raisins and walnuts.
Fill muffins tins coated with non-stick cooking spray about ⅔ full. (If using paper liners, give them a spritz too!)
Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.
Frost with Cream Cheese Frosting if using.