Take a 12 well muffin tin and line it with muffin wrappers. Pre-heat the oven to 375 degrees. In a large bowl combine the flour, sugar, baking powder, cinnamon, ginger, baking soda, salt and spice. Whisk it all together to fully aerate it. Add the brown sugar in and whisk it into the rest of the dry ingredients, making sure there are no lumps. In another bowl, whisk together the oil, eggs, milk and vanilla. Pour the liquid mixture into the bowl of dry ingredients and gently whisk it all together to form the batter. If there are still lumps it is ok. It's more important to not over mix. Then add in the carrot, coconut, raisins and nuts and gently fold it into the batter with a rubber spatula.

Scoop a 1/4 cup of batter into each of the lined muffin wells. Bake the muffins for 20 minutes, until puffy and baked through. Insert a toothpick in the center of a couple of them. If it comes out cleanly, they are done. Let them cool in the pan for a couple of minutes before transferring them to a rack to finish cooling. Serve immediately and enjoy!