Preheat your oven to 350°F. While it heats, finely shred the carrots using the smallest holes of a box grater—this ensures they'll distribute evenly and soften properly during baking. Roughly chop the walnuts into approximately 1/2-inch pieces (pecans can stay whole or be roughly chopped for a mix of textures). Measure out all remaining dry ingredients and spices so everything is ready to combine.

In a large bowl, whisk together the melted and slightly cooled coconut oil, maple syrup, and vanilla extract until well combined. This creates an even base for coating all the dry ingredients. Add the dry ingredient mixture (oats, shredded carrots, nuts, coconut, and all spices) to the wet mixture and stir thoroughly until every piece is coated with the syrup-oil mixture. The mixture should feel moist and slightly clumpy—this is exactly what you want for texture.

Spread the granola mixture evenly across a large baking sheet (about 18x13 inches), pressing it down gently so it bakes into clusters rather than staying completely loose. Bake for 12-13 minutes, then carefully stir and redistribute the mixture, paying attention to the edges which brown fastest. I like to use a spatula to break up any large clumps and flip the mixture so the bottom portions get even exposure to the heat. Return to the oven for another 12-13 minutes until the mixture is golden brown and fragrant.

Spread the hot granola on the baking sheet or transfer it to a large plate to cool completely to room temperature—this is crucial for achieving crispy texture. The granola will continue to firm up as it cools. Once completely cooled (about 20-30 minutes), stir in the raisins gently. I always add the raisins at the end rather than before baking because they can burn in the oven and lose their plump texture.