2 c. flour
1 3/4 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. raisins
1/2 c. chopped walnuts (or pecans or almonds)
1/2 c. coconut
1/2 c. drained crushed pineapple
3 egg
1 c. salad oil
2 tsp. vanilla

Combine flour, sugar, baking 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; do not over-stir. Spoon into muffin tins lined with cupcake papers; fill to the top; they will not rise much. Bake 20 minutes at 350 degrees.