Preheat oven to 350 degrees F. Lightly coat a non-stick muffin top tin with cooking spray.
To a small bowl, add raisins, vanilla and almond extracts; stir to coat and set aside.
Then to a medium bowl, add flour, cinnamon, baking soda and salt; whisk to blend and set aside.
To a large bowl, add eggs and whisk. Add oil and brown sugar; whisk until blended. Add dry ingredients one half at a time; gently stir after each addition. Add carrots, pecans, pineapple, coconut and raisins; stir until just combined.
Evenly spread about ⅓ cup batter into each muffin top cup. Sprinkle 1/4 teaspoon of coarse sugar evenly over each muffin top before baking. Bake one batch at a time until done, about 15-18 minutes. Cool on a wire rack. Store in an airtight container.
Preheat oven to 180 degrees C. Lightly coat a non-stick muffin top tin with cooking spray.
To a small bowl, add raisins, vanilla and almond extracts; stir to coat and set aside.
Then to a medium bowl, add flour, cinnamon, baking soda and salt; whisk to blend and set aside.
To a large bowl, add eggs and whisk. Add oil and brown sugar; whisk until blended. Add dry ingredients one half at a time; gently stir after each addition. Add carrots, pecans, pineapple, coconut and raisins; stir until just combined.
Evenly spread about ⅓ cup batter into each muffin top cup. Sprinkle 1/4 teaspoon of coarse sugar evenly over each muffin top before baking. Bake one batch at a time until done, about 15-18 minutes. Cool on a wire rack. Store in an airtight container.