Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt until well combined.

Mix Wet Ingredients: In a separate bowl, whisk together eggs, oil, and vanilla extract until smooth.

Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently fold until partially combined (a few dry spots are fine).

Add the Mix-Ins: Add grated carrots, pineapple, coconut, raisins, and nuts. Stir gently until just combined. Don’t overmix — the batter should be thick and chunky.

Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake: Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.