Preheat oven to 350. In a large bowl, mix flour, cinnamon, baking soda, salt, and ginger together. Set aside.

In the bowl of your standing mixer using the paddle attachment, beat the eggs, sugars, oil, applesauce, orange juice, and vanilla extract together until well incorporated.

Add the dry ingredients to the standing mixer and continue to mix until a smooth batter forms. About 1-2 minutes on medium-low speed. Scrape down the sides and bottom of the bowl with a spatula.

Add in the carrots, apple, raisins, lemon zest, and pecans and mix until evenly incorporated.

In a well-greased (I like to use Baker’s Joy spray) jumbo muffin tin, add about 3 scoops (or 9 tablespoons) of batter to each muffin well. The batter should be just about at the top so that there is good pour-over to create a nice muffin-top.

Bake in the center of the oven for about 25-30 minutes. If you are using a smaller size muffin tin, bake 15-20 minutes. Either way, take them out when they are brown in color and bounce back when you touch the top. If they are still a bit jiggly or if you test with a toothpick and it comes out coated in batter, continue to bake.

Pull them out of the oven and cool for about 5-10 minutes before you pull them out of the muffin tray. Either serve warm with salted butter or cool fully and store in an airtight container.

If enjoying the following day, heat a cast iron or sauté pan over medium heat. Cut the muffin in half vertically (down the center top-to-bottom). Melt a pad of butter into the heated pan and toast the muffin cut side facing down. Cook until a golden crust is formed. Serve with a tiny bit more salted butter and enjoy!