4 c  All purpose flour
2 1/2 c  Sugar
4 ts Baking soda
4 ts Cinnamon
1 ts 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 ts Vanilla

Into a large bowl sift together the flour, the sugar, the baking soda, the
cinnamon and the salt and stir in the carrots, the raisins, the pecans, the
coconut and the apples. In a bowl whisk together the ggs, the oil, and the
vanilla, add this mixture to the flour mixture, and stir the batter until
it is just combined. Spoon the batter into well-buttered 1/3 cup muffin
tins, filling them to the top, and bake the muffins, in batches if
necessary, in the middle of a preheated 350 degree oven for 30 to 35
minutes, or until they are springy to the touch. Let the muffins cool in
the tins for 5 minutes and turn them out onto a rack. Makes about 30
muffins.