Preheat oven to 400 F. and grease ten 1/2-cup muffin tins. In a medium bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, salt, nutmeg, allspice, and ginger. In a bowl whisk together egg, buttermilk, oil, and vanilla seeds or extract and stir in carrot and raisins. Add egg mixture to flour mixture and stir batter until just combined. (Batter will be very thick.) Divide batter among prepared tins and bake in middle of oven 15 minutes, or until a tester comes out clean. Makes 10 muffins.