Preheat oven to 375 degrees and line a muffin pan with paper cupcake liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In large bowl, whisk the eggs, oil, and sugar together until light and yellow in color. This takes about 3 minutes.
Then, stir in carrots, pineapples, coconut, and pecans.
Gradually add the flour mixture to the wet ingredients, combining after each addition.
Fill the muffin cups about two-thirds of the way full.
Bake for 22 - 26 minutes. Test with a toothpick, and note that when lightly touched, the cake will spring back a bit. Remove from oven and cool completely on a wire rack before frosting.
Frost with cream cheese frosting and decorate as desired. Makes 24 cupcakes
Recipe from the Cookbook, Daisy Bakes Cakes.