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
1 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.