4 c. all-purpose flour
2 1/2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
4 c. grated carrot
1 c. chopped raisins
1 c. chopped pecans
1 c. sweetened shredded coconut
2 apples, peeled, cored & grated
6 lg. eggs
2 c. oil
4 tsp. vanilla

Into a large bowl, sift together flour, sugar, soda, cinnamon and salt. Stir in carrots, raisins, pecans, coconut and apples. In a bowl, beat eggs with oil and vanilla and stir the mixture into the flour mixture until the batter is just combined. Spoon the batter into well buttered 1/3 cup muffin tins, filling them to the top.

Bake the muffins in a preheated, moderate oven, 350 degrees, for 35 minutes or until they are springy to the touch. Let the muffins cool in the tins on a rack for 5 minutes, turn them out onto a rack and let them cool completely. Makes about 30 muffins.