Carrot Cupcakes with Cream Cheese Frosting

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Cupcakes:

1 cup canola oil

4 large eggs

3 cups granulated sugar

1 tablespoon ground cinnamon

1 teaspoon kosher salt

1 tablespoon baking soda

1 tablespoon vanilla extract

3 cups all-purpose flour

1 1/2 cups unsweetened shredded coconut

1 1/2 cups toasted walnuts

3/4 cup pineapple

2 cups freshly grated carrots (about 4 medium)

Cream Cheese Frosting:

1 stick (8 tablespoons) unsalted butter, at room temperature

One 8-ounce package plain cream cheese, at room temperature

2 cups powdered sugar

1 tablespoon vanilla extract

Pinch kosher salt

1 to 2 tablespoons milk

Grated nutmeg, for garnish