Ingredients:
2 ¼ cups flour
1 ¼ cup sugar
2 teaspoons baking soda
½ teaspoon salt
1 Tablespoon cinnamon
3 eggs
1 cup vegetable oil

2 cups shredded carrots
8 ounces crushed pineapple, drained
1 diced apple
1 teaspoon vanilla extract
½ cup nuts
½ cup raisins
½ cup coconut

Directions:

• Sift together the flour sugar, soda, salt and cinnamon. Set aside.
•  In a large mixing bowl, beat the eggs with the oil; mix in the carrots, pineapple, apple and vanilla.
• Stir in the dry ingredients, then the nuts, raisins and coconut. Don’t overmix; the mixture will start out dry and thick, but will thin out as the ingredients blend.
• Spoon the batter into muffin cups – about 2/3 full.
• Bake at 350oF (175oC) for 30-35 minutes until they are springy to the touch.