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 crushed pineapple, undrained
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

Combine eggs, oil, butter, sugar and vanilla; beat until foamy. Stir in carrots and pineapple. Add flour which has been sifted with baking powder, soda, cinnamon, salt and nutmeg. Fold in nuts and raisins, stir until just mixed. Pour into two buttered and floured 8 1/2" x 4 1/2" loaf pans. Bake at 325 degrees for 1 hour.

Makes two loaves. May be frozen for later use.