Preheat oven to 350. Oil or put liners into 18 muffin cups or 24 mini-muffin cups and 6 regular muffin cups, or whatever combination your little heart desires.

In a large bowl, combine flour, baking soda, cinnamon, salt, and sugar. Whisk until nicely blended and any clumps are broken up. Shred carrots, it should measure about 2 cups. I like to use the shredding attachment on my food processor, it is much faster and less threatening to your knuckles. Mix carrots, nuts, raisins/cranberries, and coconut into the dry ingredients.

In a separate bowl, whisk together the eggs, oil, apple sauce, and vanilla. Peel and core the apple and shred it (again, the food processor is your friend). Mix the apple into the wet ingredients. Then pour the wet in with the dry and mix well.

Divide the batter amongst your muffin cups. Bake in the middle of the oven for 15-20 minutes, until they are nice and puffy and a tester comes out clean.

Cool the muffins on the rack for 5 minutes to complete cooking, then turn out onto racks to cool the rest of the way. Eat, store in an airtight container, or freeze.