Preheat your oven to 350°F (175°C) and prepare a square baking pan by lining it with parchment paper and spraying it lightly with nonstick spray.

Grate fresh carrots finely, aiming for about 1 to 1.5 cups, and set aside.

In a mixing bowl, combine flour, sugar, cinnamon, nutmeg, orange zest, and a pinch of salt for the crumb topping. Cut in cold unsalted butter until the mixture resembles coarse crumbs.

Beat cream cheese with granulated sugar and vanilla until smooth. Blend in one large egg.

In a large bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Cream butter with brown and granulated sugars until fluffy. Add egg and vanilla while alternating with yogurt. Fold in grated carrots and raisins.

Spread cake batter into baking pan, dollop cream cheese mixture on top, and sprinkle crumb topping evenly.

Bake for 50 to 60 minutes until a toothpick comes out clean and the top is lightly golden.

Cool in the pan for 10 minutes, then lift out using the parchment paper, slice, and serve.