In a large bowl combine flour, brown sugar, cinnamon, nutmeg, baking powder, carrots, and raisins in a large bowl. Mix until the carrots and raisins are evenly dispersed among the flour.

Cut the cold butter into 1 inch pieces and add to the flour mixture. Using your fingers, press the butter into the flour mixture until the mixture looks like coarse, wet sand.

In a medium mixing bowl combine the milk, egg, and vanilla extract. Whisk together.

Add the milk mixture to the flour mixture and mix until a rough dough forms.

Turn the dough onto a baking sheet and shape into a large circle that is roughly 3/4 inch thick. Place in the freezer for 20 minutes.

Preheat the oven to 375 degrees.

Remove from the freezer and cut into 8 equal pieces. Place the pieces on the baking sheet 2 inches apart.

Brush the tops of the scones with milk and sprinkle with coarse sugar if desired. Bake for 25 minutes or until the scones are golden brown.

Remove from oven and cool on a wire rack.

Meanwhile, whisk together the cream cheese, milk, and powdered sugar until it is smooth. Place in a zip top bag and snip off the end. Drizzle over top of the scones.