Ingredients

• 3 eggs
• 1 cup canola oil
• 1 teaspoon vanilla
• 1 cup sugar
• ½ cup unsweetened pineapple juice
• 2 cups grated carrots
• ¼ cup shredded coconut
• 2 grated apples
• ¼ cup sultanas
• 2 cups plain flour
• 2 teaspoons bicarb (sifted)
• 2 teaspoons cinnamon powder

Method

Whisk together eggs, oil, vanilla, sugar and juice.
Add all remaining ingredients, stir until well combined.
Cover and refrigerate over night.
Heat oven to 180°C.
Spoon mixture into greased or lined muffin tins almost to the top, be generous as the mixture doesn’t rise much.
Bake for 40 minutes.