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Mix the wet ingredients: Preheat oven to 350°F (180°C) traditional oven. Oil a cake pan and line the bottom with parchment paper.In a large bowl, add 1 large egg, ½ cup Greek yogurt, ⅓ cup almond milk, ¼ cup light olive oil, ¾ cup brown sugar, 2 teaspoons vanilla extract, and 1 inch fresh ginger (grated). Whisk until smooth and well combined.
Add the dry ingredients: Add 2 cups all-purpose flour, 3 teaspoons cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice, 2½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.Stir gently with a spoon until just combined. Do not overmix. The batter should be thick.
Fold in the add-ins: Add 2½ cups carrots (grated), ½ cup walnuts, and ½ cup raisins.Stir until evenly combined. The batter should be thick. Pour into the prepared pan and smooth the top.Optional: Sprinkle shaved almonds, walnuts, or pecans on top before baking for a light crunch and a nice finish if you like.
Bake: Bake for 40 to 50 minutes, or until a toothpick comes out mostly clean. Let cool in the pan for 15 minutes, then move to a wire rack. Cool completely before slicing. You can serve each slice with a spoonful of Greek yogurt, a light drizzle of maple syrup, and a little lemon zest on top.