• 4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 Tbs baking soda
• 1 tsp salt
• 4 tsp cinnamon
• 1 tsp nutmeg, grated
• 1 cup shredded coconut
• 1 cup raisins
• 4 cups shredded carrots
• 2 medium green apples, peeled and shredded
• 1 cup pecans, toasted, chopped
• 6 large eggs, lightly beaten
• 2 cups vegetable oil
• 1 tsp vanilla extract
• 1 Tbs grated orange rind

Preheat the oven to 400 degrees.

In a large bowl mix together the first six ingredients (flour through nutmeg.) Add the coconut, raisins, shredded apples and carrots and the chopped toasted pecans. In another bowl stir together the beaten eggs, oil, vanilla and orange rind and add this mixture to the previously combined ingredients. Stir only until just blended. Do not over-mix. (There should still be some flecks of flour.) Refrigerate the batter overnight or up to one week, or freeze for future use.

Generously spray muffin tins with Pam. Fill muffin cups completely. Bake muffins for approximately 25 minutes, or until a tester inserted in center comes out clean. Remove the muffins from the tins immediately and let them cool on a wire rack for a few minutes.