1 c. sugar
2 c. flour
2 tbsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 c. shredded coconut
1/2 c. raisins
2 c. grated carrots
1 apple, shredded
8 oz. crushed pineapple, drained
1/2 c. nuts, chopped
3 eggs
2/3 c. vegetable oil
1 tsp. vanilla

Sift together flour, sugar, cinnamon, baking soda and salt in a large bowl. Add fruit, coconut, raisins, crushed pineapple, apple. Also carrots and nuts. Stir to combine.

In separate bowl whisk eggs with oil and vanilla. Pour this mixture into bowl with dry ingredients and blend well.

Spoon batter in foil cupcake cups (2 1/3 diameter) and place on cookie sheet.

Fill each cup to brim. Bake at 350 degrees for 35 minutes. Cool 10 minutes.

These need 24 hours to develop full flavor. Will freeze well.