Directions

1. Whisk the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside.
   
2. In a medium bowl, whisk the oil, eggs, brown sugar, yogurt, 1 teaspoon vanilla, and carrots together until combined. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
   
3. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Fold in the raisins. Batter will be semi-thick. Spread the batter into prepared loaf pan.
   
4. Bake for 55 – 65 minutes. Loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top. Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out mostly clean with no raw batter. Remove the bread from the oven.
   
5. Cool completely in the pan set on a wire rack before removing and frosting.
   
6. Using a stand mixer fitted with a paddle attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the powdered sugar, 1/4 teaspoon vanilla, 1/8 teaspoon cinnamon, and a pinch of salt, then beat on low speed until smooth and creamy. Frost cooled bread, slice, and serve.