Preheat oven to 375 degrees F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.
Put the raisins in a small bowl and cover them with hot water; set aside to soak while you assemble the rest of the recipe.
Whisk together the flour, sugar, baking soda, spices and salt in a large mixing bowl.
Stir in the carrots, apple, coconut, nuts and sunflower seeds (or wheat germ, if using).
In a separate bowl, beat together the eggs, oil, orange juice and vanilla.
Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in.
Scoop the batter evenly into the prepared pan (the muffin cups will be almost full to the top—that's OK).
Bake the muffins until nicely domed and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.