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For the Muffins: Adjust oven rack to middle position, and preheat to 350°F (175ºC). Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk flour, brown sugar, cinnamon, baking soda, ginger, and salt to combine. Using a flexible spatula, fold in carrots, apple, coconut, golden raisins, and pecans until well combined.
In a medium bowl, whisk eggs, oil, 1 teaspoon orange zest, ¼ cup orange juice, and vanilla to combine.
Fold egg mixture into carrot mixture until just combined. Divide batter evenly among prepared muffin cups (heaping ⅓ cup each). (It’s OK if the batter reaches the top of the paper liner.)
Bake until a cake tester or wooden pick inserted into the center comes out clean, 25 to 28 minutes. Let cool in pan for 10 minutes; transfer to a wire rack to cool completely, about 20 minutes.
For the Glaze : In a medium bowl, whisk powdered sugar and ½ teaspoon orange zest. Whisk in 3 to 4 teaspoons orange juice, ½ teaspoon at a time, until mixture is smooth and pourable.
Drizzle glaze over the cooled muffins. Garnish with additional orange zest if desired. Serve.