Preheat your oven to 375°F and prepare your muffin tin with paper liners or cooking spray.

Soak the raisins in warm water to moisten them. While they are soaking, peel and grate the carrots and apple.

Combine the flour, sugar, baking soda, cinnamon, ginger, and salt in a mixing bowl. Whisk together.

Next, add the grated carrots and apple, coconut, and nuts if you are adding them. Mix until combined with the dry ingredients.

Melt the butter. In a separate bowl from the dry ingredient mixture, beat the eggs, butter, orange juice, and vanilla together. Pour into the dry ingredient mixture and stir until combined.

Drain the raisins and add them to the batter.

Spoon the batter into the muffin tin. Bake for 25-28 minutes.

Let the muffins cool in the pan for five minutes before removing to a cooling rack.