Preheat oven to 350 and line a muffin pan with liners or rub the inside of the cavities with coconut oil.
In a medium bowl, combine the dry ingredients and set aside.
In another bowl, whisk together the wet ingredients, including the carrots.
Pour the dry ingredients into the wet ingredients, mixing to combine.
Gently fold in the raisins.
Pour the batter into each muffin cavity and bake for 20 minutes (large muffins), 18 minutes for regular size muffins.
To make the glaze, in a small bowl, add 1/2 cup organic powdered sugar and 1 tb non-dairy milk, stir together until the sugar is dissolved. You might need to add another tb of milk to obtain your desired consistency (I prefer thick glaze, so the less liquid, the better)! Enjoy!