Preheat oven to 350 degrees F (180
degrees C) and place rack in center of oven. Place paper liners in
12 muffin cups.
or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and
then chop coarsely.
Peel and finely grate the carrots and
apple. Set aside.
In a large bowl whisk together the
flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir
in the nuts and coconut. Set aside.
In a separate bowl whisk together the
eggs, oil, and vanilla extract. Fold the wet ingredients, along with the
grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a
wire rack. After about 10 minutes remove the muffins from the pans and
cool completely on a wire rack before frosting.
Makes 12 standard-sized muffins.
Beat the butter and cream
cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.
Place a dollop
of the cream cheese frosting on the top of each muffin.
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