1 3/4 c. sugar
2 tsp. baking soda
2 tsp. vanilla
2 c. grated carrot
1 c. salad oil
2 c. flour
2 tsp. cinnamon
1/2 c. raisins
1/2 c. chopped nutmeats
1/2 tsp. salt
3 eggs
1/2 c. coconut
1/2 c. drained crushed pineapple

Combine flour, sugar, soda, cinnamon and salt. Stir in carrots, raisins, nuts, coconut and pineapple. In separate bowl beat eggs, oil and vanilla. Stir into flour mixture until batter is just mixed, don't over stir. Spoon into regular cupcake tins lined with cupcake paper. Fill to top. (Muffins do not raise much). Bake at 350 degrees for 15-20 minutes. This recipe would work well in regular muffin tins which are larger.