Preheat oven to 400 degrees (F). Line a 12 mold muffin tin with paper or foil liners; set aside.
Grate the carrots; set aside.
In a large bowl combine flour, baking powder, salt, cinnamon, ginger, and nutmeg; mix well to combine; set aside. In a separate bowl combine the melted butter, brown sugar, crushed pineapple, and vanilla; mix well to combine. Add the carrots and raisins into the wet mixture, stirring until combined. Mix in the dry ingredients, making sure to stir only until just combined.
Scoop batter into prepared muffin tins and bake for 22-24 minutes, or until the tops are golden and a cake-tester inserted in the center of a muffins comes out clean.