Mix together flour, sugar, baking soda, cinnamon and salt in a large bowl. Stir in carrots, apple, raisins, pecans and coconut; set aside. Blend together eggs, oil and vanilla; stir into flour mixture. Mix well. Fill 14 paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20 minutes. Dust with powdered sugar; serve with cream cheese spread.
Tip: Enjoy a warm muffin anytime! Extra muffins can be wrapped in aluminum foil and kept in the freezer for up to a month. To serve, reheat at 300 degrees for 15 to 18 minutes.
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