3 eggs
1/2 c. vegetable oil
1/2 c. butter, melted
1 1/2 c. sugar
2 tsp. vanilla
2 c. shredded carrots
1 (8 oz.) can undrained crushed pineapple
3 c. flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. baking powder
1 c. chopped nuts
1/2 c. raisins

Beat together eggs, oil, butter, sugar and vanilla until foamy. Stir in carrots and pineapple.

Add remaining ingredients; stir until just mixed.

Pour into two (2) buttered and floured loaf pans (8 1/2 x 4 1/2). Bake at 325 degrees for 1 hour. Makes 2 loaves.

Bakers note: I used 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 cup raisins.