Preheat oven to 425°F and line 12 muffins with cupcake liners. Set aside.
In a large bowl, combine carrots, pumpkin, coconut, raisins, granulated sugar, vegetable oil, eggs, and vanilla extract.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Incorporate dry ingredients into wet, stirring until just combined.
Use ⅓ cup measure or a large ice cream scoop to divide the batter evenly between the 12 muffin tins.
Bake for 5 minutes at 425°F. Reduce the heat to 375°F and bake for an additional 15 minutes or until a knife inserted into the middle comes out mostly clean.
Allow the muffins to cool slightly. While the muffins cool, make the glaze.
Combine all the glaze ingredients in a bowl and use a whisk to combine. Whisk until smooth.
Drizzle a spoonful over each warm muffin. Enjoy!