Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and allspice.

Cut the chilled butter into small cubes and blend into the flour mixture until it resembles coarse crumbs.

Pour in the half-and-half and vanilla extract, stirring until just combined.

Gently fold in the grated carrots and raisins (or nuts) into the dough.

Shape the dough into a circle about 1 inch thick and cut into wedges or use a biscuit cutter.

Transfer scones to the prepared baking sheet and bake for 15-20 minutes until lightly golden.

Prepare the glaze by whisking cream cheese, maple syrup, and heavy cream until smooth.

Once scones have cooled slightly, drizzle the glaze over them and serve.