Preheat oven to 375°F. Grease a loaf pan or muffin tin or fill tin with muffin wrappers.
In a small bowl, cover raisins with hot water and let sit.
In a large bowl combine flour, sugar, baking soda, spices and salt.
Stir in the carrots, apple, coconut, nuts and sunflower seeds or wheat germ.
In a separate bowl whisk eggs, oil, vanilla and juice, cider or water until thoroughly combined. Add to the flour mixture.
Drain raisins and add them to the batter. Mix until evenly moistened.
Pour batter into prepared pan. Bake muffins for around 25 minutes and bread for around 30 minutes or until a knife inserted in the center comes out clean.