1 1/4 c. sugar
2 1/4 c. flour
1 tbsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 c. shredded coconut
1/2 c. raisins
2 c. grated carrots
1 medium apple, shredded
8 oz. crushed pineapple
1/2 c. pecans or walnuts, chopped
3 eggs
1 c. vegetable oil
1 tsp. vanilla

Mix together dry ingredients in large bowl. Add the raisins, coconut, carrots, apple, pineapple (drained) and nuts. Stir well. In separate bowl, whisk the eggs with oil and vanilla. Pour mixture into the bowl with the dry ingredients/fruit and blend well. Spoon batter into cupcake tins, either greased or lined with muffin papers.

Bake at 350°F for about 35 minutes. Cool in pan for 10 minutes, then turn out on rack.