Preheat oven to 400 degrees F (205 degrees C). Line a jumbo or a 12 cups muffin pan with liners.
In a medium sized bowl, whisk together the All-Purpose Flour (2 cup), Baking Powder (1 tablespoon), Ground Cinnamon (2 teaspoon), Ground Ginger (1/2 teaspoon) and Salt (1/2 teaspoon). Set aside.
In a large bowl, whisk together Vegetable Oil (2/3 cup), Egg (3), Brown Sugar (1 cup), Vanilla Extract (2 teaspoon), Apple Sauce (3/4 cup), and Zest of the Orange (1/2). Whisk until well combined.
Add flour mixture to wet ingredients, then add Carrot (2 cup), Raisins (1/2 cup), Unsweetened Shredded Coconut (3/4 cup) and Chopped Pecans (1/2 cup). Fold everything together gently just until combined and no flour lumps remain.
Spoon the batter into liners, filling them all the way to the top. Bake for 23-25 or until a toothpick inserted in the middle comes out clean. For regular size muffins, bake for 15-18 minutes.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.