Preheat oven to 350º and prepare a muffin pan with liners.
In a medium bowl whisk flour, baking soda, salt, and cinnamon.
In a large bowl combine eggs, oil, buttermilk, sugar, and vanilla. Beat on low until combined.
Add flour mixture into the large bowl. Mix on low until combined with wet ingredients.
Fold in grated carrots, coconut, pineapple, and stir.
Fill up each liner 3/4 full. Bake for 20-23 minutes or until center is fully cooked.
Remove from oven and let cool.
In a medium bowl beat butter and cream cheese until light and fluffy.
Add vanilla, powdered sugar, orange zest, and orange juice.
Beat until smooth.
Recipe inspired from my Carrot Cake with Orange Cream Cheese Frosting