1. Preheat oven to 180°C (350°F).
2. In a bowl, stir together flour, rolled oats, baking powder, baking soda, cinnamon, ginger, and salt. Reserve.
3. In a separate bowl, using an electric mixer, beat together oil, eggs, and brown sugar until batter is smooth and blended. Stir in applesauce and yogurt.
4. Pour liquid ingredients onto dry ingredients. Add carrots and raisins, and gently mix batter with a wooden spoon until just moistened.
5. Divide mixture among 24 muffin cups lined with muffin liners. Bake for 30 to 35 minutes, or until muffins are firm to the touch and a toothpick inserted into the centre comes out clean.

Chef’s secret

To save time, brush oddly shaped carrots instead of peeling them, and use a food processor for grating.