1Heat oven to 350 degrees. Beat eggs at high speed in a large mixing bowl, add crisco oil until well blended. Remove from mixer. With a large spoon, stir in crushed pineapple and carrots. Combine sugar, flour, baking powder, baking soda, cinnamon and salt; stir into egg-oil , pineapple, carrot mixture. Mix well and add coconut, currants (raisins), and nuts. Spoon into greased or paper-lined muffin pans.