In a bowl, soak raisins for 30 minutes in enough hot water to cover them. Drain off liquid.
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, salt and nutmeg. Stir in shredded carrots, shredded apple, sliced almonds, coconut, and raisins. Beat the eggs with the oil and vanilla; add to the flour mixture and stir just till combined.
Grease or line muffin pans with paper bake cups. Spoon batter into muffin cups till 2/3 full. Bake in 350 oven for 20 to 22 minutes or till light brown. Cool for 5 minutes in pan; remove. Serve warm or at room temperature. Makes about 24 muffins.