in a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in carrots, coconuts and raisins. Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. To freeze, wrap muffins in foil and freeze for up to 3 months.
