2 c. flour
1 1/3 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
3/4 c. vegetable oil
2 tsp. vanilla
2 c. grated carrots
1/2 c. raisins
1/2 c. chopped pecans
1/2 c. shredded coconut
1 c. peeled, cored, grated apple
3 lg. eggs
1/4 c. orange juice

Sift together flour, sugar, soda, cinnamon, nutmeg and salt in a large bowl. Stir in carrots, raisins, pecans, coconut and apple. In a separate bowl beat eggs together with oil, juice and vanilla. Stir liquid mixture into flour mixture (lightly). Spoon batter into prepared muffin cups and fill to the top. Bake at 350 degrees for 35 minutes or until springy to the touch. Let cool for 5 minutes and then turn onto cooling rack. Yield: 18.