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 
3 cups shredded carrots 
1 1/3 cups coconut (3 ounce can) 
1/2 cup raisins 
Mix flour with sugar, baking soda, cinnamon, and salt. 
Add eggs, oil, and vanilla; blend well. Stir in the carrots and raisins.
Pour batter into a greased and floured 9x5x3-inch loaf pan. 
Bake at 350° 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.