Preheat the oven to 350 degrees F.

Using a stand mixer, beat the coconut oil and sugar together.

Add the eggs one at a time and mix well.

In a separate bowl, mix the flour, baking powder, baking soda, salt, spices, and wheat bran.

Stir half of the flour mixture into the wet ingredients, and add half the carrot pulp. Repeat with the remaining flour mixture and carrot pulp. You want all the ingredients well incorporated into the batter, but try not to over mix.

Fold in the pecans and raisins and spoon into muffin tins lined with foil muffin cups. (I actually had more than enough for 2 dozen muffins, so I used the remaining batter to make another 9 bite-sized mini muffins.)

Bake for 25 minutes. Make sure a toothpick comes out clean when you insert it into the center of the muffin. If it doesn't, bake for another 5-8 minutes.