COCONUT CARROT BREAD2 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 vanilla1 Tablespoon lemon juice 3 cups shredded carrots 1 1/3 cups coconut 1/2 cup raisins Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan. Mix flour with sugar, baking soda, cinnamon, and salt. Add eggs, oil, and vanilla and lemon juice; blend well. Stir in the carrots and raisins. Pour batter into prepared loaf pan. Bake at 350 degrees F 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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