This recipe is courtesy of my neighbor Martha who got it from Connie Cook.  I am typing it the way I make it but you can leave the nuts out or use oil instead of applesauce if you want them to keep longer.  These stay moist and delicious for a few days or they freeze wonderfully.

2 large carrots, shredded (1 c)
2 apples, unpeeled, cored and shredded (2 c)
4 eggs
2/3 c sugar
1 c applesauce
1/2 tsp ginger
1/4 tsp nutmeg
2 tsp baking soda
1 1/2 tsp cinnamon
4 tsp vanilla
1 c shredded coconut
2/3 c craisens or raisens (I do half and half - or any other dried fruit)
1 1/2 c oatmeal
1 1/2 c whole wheat flour
2/3 c chopped walnuts or pecans

Mix all ingredients and pour into 18 sprayed muffin tins.  Bake at 375 degrees for 20 minutes.  Let cool in pans for 5 minutes and then put on cooling trays.