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Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and line with parchment paper, leaving a 1-inch overhang on both long sides. Whisk all-purpose flour, whole-wheat flour, flaxmeal, pumpkin pie spice, baking powder, baking soda and salt together in a medium bowl until combined.
Whisk yogurt, applesauce, brown sugar, cashew butter, oil, eggs and 2 teaspoons vanilla together in a large bowl until smooth. Gradually add the flour mixture and gently stir until just combined. Fold in carrots, walnuts, coconut and raisins. Spoon the batter into the prepared pan; smooth the top with a silicone or offset spatula.
Bake for 25 minutes; carefully tent with foil and continue baking until a wooden pick inserted in the center comes out clean, 20 to 25 more minutes. Let cool in the pan on a wire rack for 15 minutes. Carefully lift from the pan using the paper overhang; remove paper and let cool completely on the rack, about 1 hour.
Whisk cream cheese, maple syrup, milk and the remaining ¼ teaspoon vanilla in a small bowl until smooth. Pour the glaze over the loaf. Additional reporting by Carrie Myers, M.S. and Linda Frahm