Preheat the oven to 400° F (205° C) and line a 12-cup muffin pan with paper or silicon muffin cups.
In a medium bowl, mix the add-ins: combine the grated carrots, chopped walnuts, and raisins, and set aside.
In a large bowl, mix the dry ingredients: add the flour, baking powder, baking soda, salt, brown sugar, cinnamon, nutmeg, ginger, allspice, and cloves. Stir until fully combined.
In a medium bowl, mix the wet ingredients: add the oil, eggs, vanilla, and milk, and whisk until fully combined.
Make a well in the center of the dry ingredients. Pour in the wet ingredients and stir gently with a large spoon or spatula, making sure to scrape the edges and bottom of the bowl. Stir until about halfway combined, then add the mixed carrots, walnuts, and raisins. Continue stirring until fully combined, being careful not to overmix.
Spoon the batter into the 12 prepared muffin cups and bake at 400° F (205° C) for about 15-17 minutes, or until the tops of the muffins are lightly browned and no longer appear wet.
Store the muffins at room temperature for about 2 days, or in the refrigerator for 3-4 days. They can also be frozen for up to 3 months.
