2 c. flour
1 1/4 c. sugar
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 c. shredded carrots
1/2 c. raisins
1 c. chopped nuts
1/2 c. shredded coconut
1 apple, peeled and shredded
3 eggs
1 c. salad oil
2 tsp. vanilla

Sift dry ingredients into large bowl. Add carrots, raisins, nuts, coconut and apple. Mix well.

In small bowl, beat eggs, oil and vanilla and stir into flour mixture until bottom is just combined. Spoon into well greased cupcake tins. Bake 375 degrees for 20 minutes. Fill tin to the top as these do not rise much.