Line 12 holes of a muffin tin with paper cases or lightly oil and line the bases with discs of baking parchment.
Sift the flour, bicarbonate of soda, salt, cinnamon and ginger together into a bowl. Stir in the raisins, sugar and poppy seeds.
Mix the almond milk, oil and vinegar together in a jug. Add to the dry ingredients and lightly stir together until just mixed. Quickly fold in the apple and carrot, then divide the mixture between the paper cases or the holes of the muffin tin.
Bake straight away in a preheated oven, 190°C (375°F), Gas mark 5, for 15–20 minutes until well risen and golden. Transfer to a wire rack to cool. Store the muffins for up to for 2–3 days in an airtight container, or freeze.