Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper (double-check your pan size, because 9x9-inch won’t work for this recipe).
Add the the coconut sugar, almond butter, and vanilla to a large mixing bowl. Using a stand mixer fitted with paddle attachment or hand mixer fitted with beater attachments, beat together on high for 1 minute. The mixture should appear crumbly at this point. Add the shredded carrots and beat for 30 seconds, or until incorporated. The moisture from the carrots should soften the sugar, yielding a wet, damp mixture.
In a medium mixing bowl, whisk together the oat flour, baking powder, cinnamon, nutmeg, ginger, and sea salt. Place within reach of the mixer.
With the mixer off, add the oat flour mixture. Then, pour the almond milk over the oat mixture and begin beating on low. Increase speed to medium and beat for 15 seconds or until the flour mixture is just incorporated. Do not over-mix. The dough should be sticky and should loosely hold its form (almost like a very, very thick, gooey muffin batter). Add the raisins and walnuts and stir or beat to incorporate.
Scoop the dough into the lined pan and use a spatula to smooth into an even layer. At first it might seem like there isn’t enough, but keep smoothing it outward until it’s nearly touching the sides of the pan.
Bake for 22 to 28 minutes, or until the edges are golden and crackled and a toothpick inserted into the center comes out mostly clean with a few moist crumbs at the tip. Do not over-bake.
Let cool completely in pan.