Grease 18 muffin tins. Put 3 mixing bowls on counter.
Mix the apples, carrots and sugar in 1 bowl and set aside.
Put the eggs, oil and vanilla in the second bowl and stir to blend well. In the third bowl put the flour, baking soda, cinnamon and salt, and stir the mixture with a fork until blended.
Add the raisins and stir again to coat with flour.
Stir the egg mixture into the apple-carrot mixture and mix thoroughly. Add the flour-raisin mixture and stir well with a wood spoon to combine ingredients.
Spoon into prepared muffin tins.
Bake at 325° F for 25 minutes, or until a tester comes out clean when inserted into the center of a muffin.Servings: 4