Preheat the oven to 375F. Lightly grease a 12-cup muffin tin, or line it with papers. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and wheat germ. In a separate bowl, beat together the eggs, oil, vanilla, and juice. Add to the flour mixture, and stir until evenly moistened. Stir in the dried apricots. Divide the batter among the prepared pans. Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.