1 c. vegetable oil
1 1/2 c. sugar
3 eggs
2 c. raw carrots, grated
1/2 c. raisins
1/2 c. flaked coconut
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 c. chopped walnuts
2 tsp. vanilla

Mix dry ingredients. Add raisins, coconut and nuts. Add remaining ingredients and mix well. Pour into 3 greased 1 pound cans. Let stand 20 minutes. Bake in moderate 350 degree oven for 1 hour. Cool slightly and remove from cans. When cold, wrap and refrigerate. Bread will keep up to 2 weeks or longer, and it can also be frozen.