Apple Pecan Carrot Cake

Oven temp: 350 F

500 mL flour
10 mL   cinnamon
7 mL     baking soda
1 mL     nutmeg
2 mL     cloves
2 mL     salt
125 mL butter or margarine
250 mL white sugar
250 mL brown sugar
4          eggs
125 mL oil
450 mL shredded carrots
500 mL chopped apples
250 mL chopped pecans
125 mL raisins

Combine first 6 ingredients. Cream butter and both sugars until fluffy. Beat in eggs, one at a time. Beat in oil. Stir in carrots, apples, pecans and raisins. Blend in flour mixture. Pour batter into a greased and floured bundt pan. Bake until cake tests done, approximately 1 hour. Cool in pan on rack for 10 minutes. Remove from pan and cool completely on rack.