In a large bowl, combine your flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine, and set aside to work on the wet ingredients.
In a medium bowl, add in your granulated sugar, brown sugar, and eggs. Whisk until well combined. Add in your oil, vanilla, and grated carrots. Whisk again until everything is incorporated.
Pour the wet ingredients over the dry ingredients. Mix everything together until you no longer see any dry ingredients in the batter. Take care not to over mix!
Divide the carrot muffin batter evenly into your prepared muffin cups. Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until golden brown on top and a skewer inserted into the center of a muffin comes out clean. Cool for 10 minutes in the muffin tin, then transfer the muffins to a wire cooling rack to cool to room temperature.