Preheat oven to 350 degrees F (176 C) and grease an 8 x 8-inch baking dish with oil, or line with parchment paper.
Grate carrots using the large side of a box grater or the grating attachment on a food processor.
Prepare flax eggs in a large mixing bowl. Then add maple syrup, oil, salt, and cinnamon and whisk to combine.
Add dairy-free milk and whisk once more. Then add grated carrots, oats, nuts, and raisins, and stir to combine.
Transfer mixture to the prepared baking dish and sprinkle with additional walnuts and raisins (~2 Tbsp each). Sprinkle with coconut sugar for a “swirl” effect (optional).
Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from the oven and let cool for a few minutes in the pan.
Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or nut butter.
Store leftovers covered in the refrigerator 3-4 days (or in the freezer for up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.
*Nutrition information is a rough estimate calculated with coconut oil, fortified almond milk, and without optional ingredients.