Breakfast Carrot Cake Breakfast Carrot Cake

Preheat oven to 375F degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray. In a medium saucepan, over low heat, mix together water, sugar, raisins, carrots, apples, cinnamon, cloves, nutmeg, and butter. Cook for 5-7 minutes, until well combined, and sugar dissolves. Remove pan from heat and allow to cool. In a large bowl, combine flour, baking soda and salt. Stir carrot mixture into flour mixture and mix just until combined. Pour into prepared pan. Bake for 1 1/4 hours, or until a knife inserted in the center comes out clean. Cool on wire rack.