Preheat the oven to 350°F. Grease a 9 x 6-inch loaf pan if you have it, or a 9 x 5 one if that what you have (it's a standard size).
In a medium bowl mix together the flour, baking soda, cinnamon, and salt.
In a large bowl using an electric mixer beat together the butter and sugar until creamy. Beat in the eggs, one at a time, then beat in the vanilla.
Switch to a spoon and stir in the flour mixture until almost combined. Add the carrots, pineapple, and raisins and stir until just combined. Turn the mixture into the prepared pan.
Bake for 60 to 70 minutes until a wooden skewer inserted into the center of the loaf comes out clean. Cool the loaf in the pan on a wire rack for about 10 minutes, then turn the loaf out of the pan and continue cooling on the wire rack, upright, until it is completely cool. Slice and serve.
Notes
I’ve really noticed that when you are baking a loaf quick bread, the type of pan you use really, really can alter the cooking time. Metal is quickest, and thinner or darker metal pans even quicker. Glass can add 5 minutes, or even a few more. One thick ceramic loaf pan I have seems to add at least 10 minutes to every baking time. All of which is to say, check on the early side, but be prepared for a swing in baking times.