Preheat the oven to 350 degrees and line a cupcake pan with 12 paper liners. *See notes
In a large bowl combine the apple sauce, oil, eggs and vanilla.
Stir in the carrots, raisins and coconut.
Add the flour, sugar, cinnamon, baking soda and salt until fully combined.
Divide evenly into the cupcake pan and bake for 30-35 minutes.
Once the muffins are cooled combine the powdered sugar and orange juice to create a glaze. You can make it thicker with more sugar or thin it out with more juice.
Notes
I am always left with about 3-4 muffins worth of batter so I use a disposable foil loaf pan and make a mini loaf as well. Same baking time as the muffins.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2016/01/spiced-carrot-muffins/