4 c. all-purpose flour
2 1/2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
4 c. coarsely grated carrots
1 c. raisins
1 c. chopped pecans
1 c. sweetened shredded coconut
2 tart apples, peeled and grated
6 lg. eggs
2 c. vegetable oil
2 tsp. vanilla

Into a large bowl, sift together the flour, the sugar, the cinnamon, and the salt; stir in the carrots, the pecans, the coconut, and the apples.

In a medium bowl, whisk together the eggs, oil, and the vanilla. Add the mixture to the flour mixture and stir the batter until it is just combined.

Spoon the batter into well buttered 1/3 cup muffin pans, filling them to the top.

Bake the muffins in the middle of a preheated 350°F oven for 30 to 35 minutes or until they are springy to the touch.

Let cool in pans 5 minutes before turning out onto a cooling rack to finish cooling.