Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
Brush the tops of the muffin pans with oil and the muffins will be easier to remove. You can make the batter a day ahead, refrigerate it, then scoop and bake the muffins in the morning.