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

Combine first 5 items. Stir in carrots, raisins, coconuts, nuts and pineapple. In separate bowl, beat eggs, oil and vanilla. Stir into flour mixture until batter is mixed; don't overstir. Spoon into muffin tins.

Bake 20 minutes at 350°F.