01 -
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
02 -
In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
03 -
In a separate bowl, mix the eggs, vegetable oil, and vanilla extract until smooth.
04 -
Gradually add the wet ingredients to the dry mixture, stirring until just combined.
05 -
Fold in the grated carrots, drained crushed pineapple, walnuts, and coconut, if using.
06 -
Spoon the batter evenly into the muffin cups.
07 -
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool completely before frosting.
08 -
For the frosting, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Spread the frosting over the cooled muffins and garnish with pineapple chunks, if desired.