Carrot Cake Muffins

3 cups all-purpose flour
1.5 cups granulated sugar
1 Tablespoon baking soda
1 Tablespoon ground cinnamon
1 1/4 cup canola oil
4 large eggs, lightly beaten
1 Tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 cup shredded coconut
1 1/2 cups graded cooked carrots
8 oz. can of crushed pineapple, drained
Pinch of salt

Boil the carrots until tender, drain the water an while warm grate on a cheese grater (small size).
Measure all the other ingredients.
Mix wet ingredients, then mix all the dry ingredients, then combine the mixes.
Make sure there are no lumps in the mix.

Do not fill the pan more than 2/3.
Pour into the prepare pan and bake @350F for 50 minutes or more depend on your oven temperature. Do not take the cake out of the oven if a toothpick inserted in the middle does not come out clean.

Let cool completely, at least 2 hours before frosting.

Cream Cheese Frosting
16 oz. cream cheese at room temperature
12 Tablespoons butter at room temperature
2 teaspoons vanilla
Grated lemon peel (optional)
2 lb confectioners sugar, sifted

Mix cream cheese, butter, vanilla and lemon rind, then at a very low speed mix in the confectioners sugar until all is incorporated. Then mix at high speed until the frosting is white, fluffy and doubled in volume.
For a better decorating result, chill the frosting for 1 hour.

Note:
If using bundt cake pan, bake for 50+ minutes
If using (2) 9-inch pans, bake for 30+ minutes
If using individual cupcakes, bake 25+ minutes

+ means 5 to 10 minutes the most.