Fruit and Carrot Breakfast Bread

4 c Pancake mix
4 ts Cinnamon
1 c Raisins -- golden preferred
1/2 c Dried apples -- chopped
1 c Almonds -- chopped
1 c Coconut -- shredded
1/2 pk Dry scrambled egg mix
4 c Shredded carrots
1 c Oil or Margarine
2 ts Vanilla -- optional
1 c Honey -- or sugar
1 1/4 c Water

Preparation

mix the pancake mix, cinnamon, raisins, dried apple
pieces, almonds, coconut, and scrambled egg mix. Out
into a zip lock gallon bag. Add Sugar if using it
instead of honey.

Peel and shred carrots to approximate 4 cups (a little
more or less does not make much of a difference). Pack
carrots into a zip lock bag.

If using oil and honey, pre-measure into a 1pint
plastic bottle with the vanilla.

At the campsite:

If using margarine melt it in a small container made
of aluminum foil

Add the oil-honey (if using it), carrots, and water
to the dry mix and mix well. If there is liquid with
the carrots add it to the dry mix too.

Put into a lightly oiled dutch oven and bake 25-35
minutes with about 20 pieces of charcoal on the top
and 10-15 on the bottom. Check after 15-20 minutes.