Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the eggs, oil, and vanilla extract until smooth

Stir the wet ingredients into the dry ingredients until just combined

Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut

Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy

Frost the cooled muffins with the cream cheese frosting

Garnish with pineapple chunks