Into large bowl, sift together flour,sugar, cinnamon, baking soda & salt. Stir in carrots, apple, coconut, raisins, nuts & pineapple. In a separate bowl, whisk together eggs, oil and vanilla. Pour into bowl with dry ingredients; blend well. Spoon batter into 16 muffin cups that are greased or lines with paper muffin liners. Fill almost to the top. Bake in a pre-heated 350 degree oven about 35 minutes. Cool muffins in pan about 10 minutes. Then turn out onto wire rack to cool completely. Store in airtight container. Best when allowed to "ripen" for 24 hours.