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Place a rack in center of oven; preheat to 375°. Grease a standard 12-cup muffin tin with cooking spray. In a small heatproof bowl, cover raisins with hot water. Let sit 15 minutes. Drain and pat dry with paper towels.
Meanwhile, in a large bowl, whisk brown sugar, all-purpose flour, whole wheat flour, orange zest, cinnamon, baking soda, ginger, and salt. Add carrots, apple, coconut, walnuts, and sunflower seeds and toss to combine.
In a medium bowl, whisk eggs, oil, milk, and vanilla until slightly frothy, about 2 minutes.
Add raisins and egg mixture to flour mixture and mix with a rubber spatula just until no dry streaks remain. Fill prepared cups with batter until filled to the top.
Bake muffins until puffed, golden brown, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool 5 minutes before serving.