Carrot Cake Muffins

Nurses' Week continues...I failed to think things through (shocking!), so here I am baking a second night in a row. We each had to bring something for the nurses' breakfast, I took the healthy route and went with carrot muffins. Ok, so maybe they aren't strictly healthy, but with 2 fruits and 1 vegetable they can't be all bad can they? This is my mom's recipe so I'll give credit where credit is due. No matter what I do mine never come out as good as hers, so I made some minor adjustments to keep myself from expecting them to be exactly the same. 

Carrot Muffins

2 cups flour
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/4 tsp cardamom
1 c oil
2 c sugar
3 eggs
1/2 tsp vanilla
1 - 8oz can crushed pineapple
2 c shredded carrot
1 1/3 c shredded coconut

Mix flour, baking soda, cinnamon, salt, and cardamom in a small bowl.
Beat oil, sugar, eggs, and vanilla in a large bowl. Gradually add dry mixture, blend just until combined.
Stir in pineapple (including juice), carrot, and coconut.
Divide evenly into lined muffin tins. Bake at 350 for 20 mins until a toothpick inserted in the middle comes out clean.

*To make cake: bake in 9x13 pan for 50-60 mins

I didn't frost them this time, but here's my favorite frosting anyway:

Cream Cheese Frosting

1 - 3oz pkg cream cheese, softened
1 tbsp milk
1/2 tsp vanilla
3 c confectioners sugar

Blend cream cheese, milk, and vanilla until well mixed
Gradually blend in confectioners sugar, beat until light and fluffy
Spread over cooled muffins