Position a rack in the lower third of the oven and preheat to 350° F. Place muffin liners in tin; set aside.
Sift or whisk together sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, if using. Stir to combine.
In a separate bowl, whisk eggs with oil and vanilla. Pour into the bowl with the dry ingredients; blend well.
Spoon the batter into muffin tins, filling each to the brim. Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.