Prep muffin tins by spraying with cooking spray or set out silicon cups on a sheet pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all the spices.
In a large bowl, beat the egg. Stir in sugars, canola oil, and vanilla. Stir the oats, shredded carrots, coconut flakes, and buttermilk into the sugar mixture.
Gradually stir in the dry ingredients, mixing until the batter comes together and no streaks of flour remain. Stir in pecans and raisins until well distributed. Divide batter evenly into muffin cups using a spoon or a cookie scoop.
Bake for 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean and the top springs back when lightly pressed.