2 cups granulated sugar
1 cup vegetable oil
2 cups grated carrots
1 apple grated
1 (8 ounce) can crushed pineapple, undrained
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoons ground cinnamon
2 teaspoon baking soda
Â½ teaspoon salt
1 cup raisons
1 cup crushed walnuts or pecans.
In a mixing bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla extract.
Combine dry ingredients; beat into carrot mixture. Fold in raisons and nuts. Pour into two greased 9 x 5-inch loaf pans. Bake at 325 degrees F for 60 to 70 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pans for 10 minutes; remove to a wire rack to cool completely