Preheat oven to 190°C. Line a muffin tin with paper or silicone baking cups.
Peel and grate carrots, set aside.
In a large bowl, combine sprouted wheat flour, baking soda, salt, cinnamon and nutmeg.
In a separate bowl, combine brown sugar and butter until there are no lumps. Add eggs and vanilla and beat until smooth.
Add wet ingredients and carrot to the dry mixture and mix until fully combined. Fold in walnuts and raisins.
Divide batter evenly into 12 muffin cups and bake for 18-22 minutes, until a toothpick comes out clean. Remove from the tin and cool on a wire rack before serving.