2 c. flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 c. shredded carrots
1/2 c. raisins
1/2 c. chopped nuts
8 oz. can crushed pineapple
2 eggs
1/2 c. butter, melted
1 tsp. vanilla

Combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts. Separately, combine undrained pineapple, eggs, butter and vanilla. Stir into dry ingredients until just blended. Spoon into greased muffin pans. Bake 20 to 25 minutes at 375 degrees.