Preheat the oven to 375?F. Place a sheet of parchment paper or a Silpat liner on a baking sheet and set aside.
In a large bowl, whisk together flours, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
With a pastry blender or two knives, cut butter into flour mixture, leaving some of the butter chunks larger. Stir in carrot, raisins, and walnuts.
In a small bowl, whisk together egg, milk, and vanilla. Add to dry ingredients and mix to combine until a cohesive dough forms and there are no loose dry bits. It might seem a bit sticky; that’s ok.
Dump dough onto prepared baking sheet and use a bench knife or chopstick dipped in flour to score dough into 8. Slightly separate triangles or keep the circle together.
Bake scones for 20-25 minutes, until golden. Cool on a rack.
To make the glaze, beat together softened cream cheese and butter until smooth, then mix in powdered sugar. Add vanilla and a little milk at a time until the glaze is pourable. Drizzle over cooled scones.
Notes
You can use sparkling sugar instead of the glaze, if you prefer.
You can double the glaze if you want more coverage. This amount is perfect for a simple drizzle.