Preheat the oven to 350°F (175°C). Prepare a muffin tin by greasing it or lining with paper liners. prep

Wash, peel, and finely grate the carrots using a box grater. Set them aside. prep

In a large bowl, whisk together the wet ingredients: eggs, dark brown sugar, granulated sugar, applesauce, oil, and vanilla extract. Mix well until fully combined. mix

Add the grated carrots into the bowl with the wet ingredients. Stir until the carrots are evenly incorporated into the mixture. mix

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. mix

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing. mix

Fold the golden raisins into the batter, ensuring even distribution without overmixing. mix

Divide the batter evenly between 10 muffin wells, filling each well about ¾ full. If desired, sprinkle a small amount of turbinado sugar on top of each muffin for added crunch. assemble

Bake the muffins in the preheated oven for 20-22 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. bake

Allow the muffins to cool in the tin for about 5 minutes. Then, carefully loosen the edges with a knife and transfer the muffins to a wire rack to cool completely. finish