Carrot Pineapple Bread

3 eggs

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

½ teaspoon salt

Fold in:

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