Preheat oven to 375°F. Line two 12-cup muffin tins with paper liners and set aside.
In a small bowl, cover the raisins with hot water and set them aside to soak.
In a large bowl, whisk together the flour, brown sugar, baking soda, spices, and salt.
Stir in the carrots, apple, coconut, nuts, and sunflower seeds.
In a medium bowl, beat together the eggs, oil, vanilla, and clementine juice.
Add the wet ingredients to the dry and stir until evenly moistened.
Drain the raisins and stir them in.
Scoop the thick batter into the prepared pans. You'll be filling each well pretty much to the top. KAF said you'd get 12 muffins, but I filled 18.
Bake 25-28 minutes, or until domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
Remove from the oven, let cool for 5 minutes in their pans on a wire rack, then turn out of pans onto the rack to finish cooling.
Store in airtight containers at room temperature for several days; freeze for longer storage.