Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the all-purpose and whole wheat flours, baking powder, cinnamon, baking soda, ginger, and salt.

In a large bowl, whisk together the eggs, brown sugar, applesauce, vegetable oil, and vanilla. Add the carrots and apple and mix to combine.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts and raisins.

Evenly divide the batter among the prepared muffin cups, adding about 1/2 cup to each one.

Bake the muffins for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.