Preheat your oven to 350°F and line a muffin tin with 12 paper liners.

In a large bowl, add the all purpose flour, baking soda, baking powder, cinnamon, and salt. Whisk together until just combined. 

In a separate bowl, mix the melted coconut oil, granulated sugar, and brown sugar. Stir the vanilla extracts, eggs, and shredded carrots into the sugar mixture until evenly distributed.

Pour the sugar and egg mixture into the large mixing bowl with the flour. Use a silicone spatula to mix the two together until the flour is just incorporated into the wet ingredients.

Spoon half of the ginger carrot muffin batter into the lined muffin tin. 

Add a dollop of cream cheese onto the batter and use a spoon to spread it into a single layer. Sprinkle the cinnamon sugar and ginger pieces onto the cream cheese. 

Spoon the remaining batter into each muffin liner, completely covering the layer of cream cheese. Top each muffin with another generous sprinkle of the cinnamon sugar

Bake the carrot ginger muffins for 25-27 minutes, until the muffins are set.

Let the muffins cool in the muffin tin for 5 minutes and then transfer to a cooling rack.

Store leftovers in an airtight container for up to 3 days at room temperature.