1 cup vegetable oil
4 large eggs
2 teaspoons vanilla
2 cups grated carrots, grated on box grater
1 unpeeled Granny Smith apples, grated on box grater
8 ounce can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/2 cups plain flour
1 1/4 cup sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

Arrange two racks evenly spaced in oven. Preheat oven to 350 F. Line two muffin pans with paper muffin liners. In large mixing bowl, whisk together the eggs, oil and vanilla. Add carrots, apple, pineapple, pecans coconut and raisins. Stir together. In medium bowl, stir together dry ingredients. Add dry ingredients to wet ingredients and stir just until combined. Scoop batter with standard 2 1/4 inch ice cream scoop into the prepared muffin cups. Bake for 30 to 35 minutes or until a tooth pick comes out clean. Place pans on rack to cool and serve muffins warm or at room temperature. Note: Brush the muffin cups with oil and the muffins will be easier to remove. Makes 14 to 16 muffins.