4 cups All-Purpose Flour
2 1/2 cups Sugar
4 tsp. Baking Soda
4 tsp. Cinnamon
1 tsp. Salt
4 cups Coarsely Grated Carrots
1 cup Raisins
1 cup Pecans, chopped
1 cup Sweetened Shredded Coconut
2 Tart Apples, peeled and grated
6 large Eggs
2 cups Vegetable Oil
2 tsp. Vanilla Extract

1. Into large bowl sift together the flour, sugar, baking soda, cinnamon and salt.

2. Stir in the carrot, raisins, pecans, coconut and the apples.

3. In a bowl whisk together the eggs, oil, and vanilla extract. Add the mixture to the flour mixture, and stir until just combined.

4. Spoon the batter into well-buttered 1/3 cup muffin tins, filling them to the top and bake in batches.

5.

Bake in the middle of a preheated 350°F oven for 30-35 minutes, or until they are springy to the touch. Let muffins cool in their tins and turn them out onto a rack.