1 ½cupspeeled and grated carrotsgrated on small holes of box grater
Preheat oven to 375 degrees F with the oven rack in the middle position. Line a muffin tin with paper liners.
In a large mixing bowl whisk together the flour, cornstarch, baking powder, baking soda, pumpkin pie spice, and salt. In a small bowl or large measuring cup, add the eggs, 1/3 cup of the sugar, canola oil, buttermilk, and vanilla extract. Whisk until well combined.
Make a well in the middle of the flour mixture and pour in the wet ingredients. Whisk until combined, but don't over beat (that will make the muffins tough!). Fold in the carrots, raisins, and pecans.
Distribute the batter evenly among the muffin cups, filling them about 4/5 of the way full. Sprinkle evenly with the remaining raw brown sugar. Bake for 22-25 minutes, or until lightly browned and a toothpick inserted comes out with just a couple moist crumbs.