Preheat the oven to 375 degrees. Line two muffin tins with 18 cupcake liners.
Place the raisins in a bowl and pour the orange juice on top. Let them soak for at least 10 minutes while you prepare the rest of the recipe.
In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, and salt. Stir in carrots, apples, coconut, flax seeds, and nuts until most of the white streaks are gone. The mixture will be very thick.
In another bowl, beat together eggs, oil, and vanilla. Add to the flour mixture along with the raisins and all of the orange juice. Stir together gently until just combined.
Fill each muffin liner almost to the top. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pans for 5 minutes then place on a cooling rack. Enjoy warm or at room temperature.