Preheat oven to 350 degrees F (180 degrees C). Grease standard size loaf pan or line with parchment paper.
In a large bowl, combine Gluten-Free All-Purpose Flour (1 1/2 cup), Unsweetened Shredded Coconut (1/2 cup), Baking Soda (1 1/2 teaspoon), Baking Powder (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1/2 teaspoon), Ground Ginger (1 teaspoon) and Salt (1 pinch).
In a separate bowl combine Egg (2), Coconut Oil (2 tablespoon), Carrot (1 1/2 cup) and Maple Syrup (1/2 cup).
Add the wet ingredients to the large bowl of dry ingredients, stir together until combined.
Fold in Walnut (1/2 cup) and Raisins (1/2 cup).
Pour batter into loaf pan and bake for 45 minutes or until a fork inserted comes out clean.
Let cool for 10 minutes, remove from loaf pan and let cool completely on cooling rack before slicing. I served mine with yogurt.