Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners or lightly spray with cooking spray.

Soak raisins in hot water for about 10 minutes to plump them up, then drain well.

In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking soda, ground cinnamon, ground cloves, and salt until blended.

Gently fold in the shredded carrots, plumped raisins, and sweetened shredded coconut to the dry mixture.

In a separate bowl, whisk together large eggs, vegetable oil, crushed pineapple, reserved pineapple juice, and vanilla extract until well combined.

Create a well in the center of the dry ingredients, and pour in the wet mixture. Stir gently until just combined.

Spoon the thick batter into the prepared muffin cups, filling them almost to the top. Sprinkle a generous pinch of sugar on each muffin.

Place the muffin pan in your preheated oven and bake for 22-28 minutes, or until the tops are golden brown.

Once baked, let the muffins sit in the pan for about 5 minutes before transferring them to a wire rack to cool completely.