Preheat an oven to 175 degrees C. Grease 14 muffin cups, or line with patty cups.
Combine flour, baking soda, spices and salt in a bowl. Whisk together yoghurt, vegetable oil, honey, vanilla and orange juice in a separate bowl. Gently fold carrots into the yoghurt mixture. Stir yoghurt mixture into the flour mixture until just combined. Gently fold the raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 12 to 13 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.