Preheat the oven to 425°F and line 12 wells of a standard muffin tin with liners. For easy release, coat the liners with a quick hit of cooking spray.
In the bowl of a stand mixer using the paddle attachment or a large mixing bowl with an electric hand mixer, cream together the butter, brown sugar and white sugar, approximately 2-3 minutes. Blend in the eggs and vanilla to the wet ingredients until no streaks remain.
In a separate bowl, sift or whisk together the flour, salt, baking powder, cinnamon, clove, and ginger.
Alternate adding the dry ingredients and milk to the wet ingredients until filly combined. Do not overmix.
Fold in the grated carrots, walnuts and raisins by hand. Do not over mix. Allow the batter to rest for 5 minutes.
Divide the batter between the muffin liners, they will fill nearly to the top.
Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and bake for an additional 18-20 minutes or until tops spring back when lightly touched or they pass the toothpick test.
Remove and allow the muffins to cool in the pan for 3-4 minutes before transferring them to a wire rack to cool completely.
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