Preheat the oven to 350 degrees.
In a large bowl combine the rolled oats, cinnamon, nutmeg, salt, and baking powder. Give it a couple of stirs until all the spices are evenly distributed.
In another medium bowl stir together the eggs, coconut sugar, and pure vanilla extract until blended and smooth.
Into the sugar mixture whisk in the coconut milk and coconut oil until blended.
Slowly add the wet mixture into the dry mixture and stir until the oats are coated.
Fold in the grated carrots, raisins, and chopped pecans.
Spray a 12-cup muffin pan with cooking spray, or use cupcake liners, and distribute the oatmeal batter among the 12-cups. If there is liquid left in the bowl then pour that into the muffin cups that could use some extra liquid. Then, using the back of a spoon, push down the oats into the liquid until they are submerged.
Bake for 30 minutes or until the tops are golden brown. Serve hot or warm with a little pure maple syrup.