2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut (I somehow managed to estimate this out to be about 14 Tbsp ~3/4 cup?)
1 cup coarsely chopped walnuts

Cream Cheese Frosting:
1/4 lb butter or margarine, softened
1 1/2 packages of cream cheese (12 oz total)
1 1/2 tsp vanilla extract
3 cups powdered sugar
1 1/2 tsp orange juice
1 1/2 tsp orange zest


For the cake: Pre-heat oven to 350. Place paper liners in muffin tins (enough for 24 cupcakes) and set aside.

In a medium-sized bowl, sift together the flour, baking soda, cinnamon and salt and set aside. In a large bowl combine the eggs, oil, buttermilk, sugar and vanilla. Mix well. Add the flour mixture, drained pineapple, carrots, coconut and walnuts. Stir well. Distribute batter evenly between the muffin tins. Bake for 16-18 minutes or until top of one of the middle cupcakes springs back when touched. Cool 5-10 minutes in pan, then transfer to a cooling rack to cool completely

Make the cream cheese frosting. Cream butter or margarine and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice, and zest. Mix until smooth.