1In a medium bowl, combine the first six ingredients. Set aside.
2In a large bowl, combine the eggs, applesauce, oil and vanilla.
Stir in carrots, apple, pineapple, coconut, drained raisins, walnuts and freshly grated ginger.
Mix in the dry ingredients, from the other bowl, just until combined.
3Filled greased or paper lined muffin cups two thirds full. Bake at 375 degrees F for 28 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pans to wire racks.
4NOTE: I soak the raisins in hot, just boiled water, for about 30 minutes, covering the bowl. You can use less sugar. I have also add about 1/4 cup bran flakes, and 2 - 3 Tbsp of molasses. When I add the bran flakes I use the whole can of pineapple, drained.