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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the grated carrots, walnuts, and raisins if using.
In a separate bowl, whisk the buttermilk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix just until combined—do not overmix.
Turn the dough out onto a lightly floured surface. Gently pat into a circle about 1-inch thick.
Cut into 8 wedges and transfer to the prepared baking sheet.
Bake for 15–18 minutes or until golden brown.
Let scones cool slightly before drizzling with cream cheese glaze.
To make the glaze, beat the cream cheese with powdered sugar, milk, and vanilla until smooth and drizzle over cooled scones.