2-1/2 cups flour
1-1/4 cups sugar
3 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla
2 cups grated carrots
1 medium Granny Smith apple, peeled and grated
1 8-ounce can crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup walnuts
In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir into dry ingredients until moistened (the batter will be thick). Stir in carrots, apple, pineapple, coconut, raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan.