In a large bowl, gently combine carrot, zucchini, apple, coconut, and almonds. Set aside.
In another large bowl, combine flour, sugar, cinnamon, baking soda and salt.
In a third bowl, combine eggs, oil and vanilla. Stir into dry ingredients until just moistened (mixture will be thick).
Fold in the carrot mixture. Fill 18 greased or paper-lined muffin cups two-thirds full.
Bake at 375° for 20-22 minutes or until muffins are firm and a toothpick inserted in the middle comes out clean.
Storage
Let the muffins sit in the muffin tins for 10 minutes, then remove them and set them on cooling racks. Wait until they are cool enough to handle before glazing.
Store in an airtight container for up to four days.
Glaze
Combine all of the glaze ingredients in a large bowl and microwave for 30 seconds. Stir.
Dip the top of each muffin into the glaze, or use a spreader to spread over the top.