Preheat the oven to 180C/350F. Line a 9 x 5-inch loaf pan with parchment paper and set aside.
In a large mixing bowl, add flour, spices, baking powder, and sugar, and mix well. Add your milk, oil, and pumpkin puree and mix well. Fold in your carrots, raisins, and walnuts, and mix until fully incorporated.
Pour the carrot cake batter in the lined pan. Bake for 45-55 minutes, or until a toothpick comes out clean.
Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, frost, if desired.
* To make this gluten-free, sub for gluten-free flour.** Can substitute this for mashed banana- This will make the bread sweeter too. I used half banana, half pumpkin.Store leftover carrot cake in a sealed container, at room temperature. It will keep for up to a week. You can also refrigerate it for longer. Carrot cake is freezer friendly and will keep well for up to 6 months. Frosting recipe is in the body of the post.