Prepare the Carrot Cake: Preheat oven to 350°F. Coat 13- x 9-inch baking pan with baking spray, and line bottom of pan with parchment paper. Whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, salt, baking soda, and nutmeg in a medium bowl. Whisk together milk, oil, eggs, and vanilla in a large liquid measuring cup.

Pour egg mixture into flour mixture; stir to combine. Fold in carrots, walnuts, and raisins. Pour batter into prepared pan, spreading evenly.

Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; cool completely, about 1 hour to 1 hour, 30 minutes.

Meanwhile, prepare the Maple-Cream Cheese Frosting: Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 2 minutes. Add cream cheese; beat until light and fluffy, 2 to 3 minutes. Add maple syrup and vanilla; beat on medium speed until well blended, about 30 seconds, scraping down sides of bowl as needed. Reduce speed to low; add 1 cup of the powdered sugar, beating until well blended. Add remaining 1 cup powdered sugar, and beat until smooth and combined. Chill until ready to use.

Reserve 1/8 cup of the frosting in a small bowl. Stir in green food coloring, and transfer to a piping bag fitted with a small writing tip; set aside. Spread remaining Maple-Cream Cheese Frosting over cake.

Arrange candy-coated almonds on top of cake in rows. Pipe leaves onto 1 end of each almond with reserved green frosting. Garnish with sprinkles.

PREP TIME & NUTRITION :
Prep Time: 20 minutes, Cook Time: 35 minutes, Total Time: 1 hour 55 minutes, Servings: 12, Calories: 350, Net Carbs: 45g, Fats: 15g, Protein: 5g