Coconut Carrot Bread
2 cups flour
1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
3/4 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1 teaspoon vanilla
3 cups shredded carrots
1 1/3 cups coconut (3 ounce can)
1/2 cup raisins
Mix flour with sugar, baking soda, cinnamon, and salt.
Add eggs, oil, and vanilla; blend well. Stir in the carrots and raisins.
Pour batter into a greased and floured 9x5x3-inch loaf pan.
Bake at 350° for 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool thoroughly on rack before slicing.
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