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Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
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In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
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In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
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Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.
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In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
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Add to the flour mixture, and stir until evenly moistened.
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Drain the raisins and stir them in.
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Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).
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Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
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Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.
