In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and mace. In another bowl, stir together pineapple, oil, egg, and vanilla until blended. Make a well in center of dry ingredients; add pineapple mixture and stir just to combine. Stir in carrots and raisins.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester inserted in center of one muffin comes out clean.

Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or store completely cooled muffins in an airtight container at room temperature. These muffins freeze well. Makes 12 muffins.