Preheat oven to 325 degrees. Line two cupcake trays with cupcake liners

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In another medium bowl, mix together shredded carrots, pineapple, raisins, and coconut.

In a stand mixer, fitted with the paddle attachment, mix together the eggs and sugar on medium speed until light and thick, about 2 minutes. Add vanilla and oil and beat well. Scrape sides and bottom of bowl down.

On low speed, add the flour mixture and mix until just barely incorporated. Remove bowl from stand mixture and fold in the carrot mixture.

Using a #20 scoop or 1/4 measuring cup, scoop the batter into the prepared liners and even out. Bake for about 22-24 minutes, or until cake tester comes out clean.

Transfer cupcakes to cooling racks.

In a stand mixer, fitted with the paddle attachment, mix together the cream cheese on low speed for about 2minutes until smooth. Add vanilla extract and mix until incorporated.

Still on low speed, add the powdered sugar, 1/2 cup at a time, fully incorporating after each 1/2 cup. Scrape bowl before each addition. Be careful not to over mix.

Icing is best used right away but can be kept in the fridge for up to 3 days.