Preheat oven to 375 F.
In another small cup, add raisins and cover with warm water, set aside for 15 minutes or so to soften them. Make sure to drain them before adding to oat mixture.
In large mixing bowl, combine oats, cinnamon, baking powder, nutmeg, 1/4 cup shredded coconut and sea salt. To the same bowl add almond milk, maple syrup, vanilla extract, and flax mixture; mix well. Now you are ready to mix in drained raisins, shredded carrots and walnuts. Pour into prepared baking dish. Spread the remaining 1 Tbsp of shredded coconut over top of oat mixture.
Bake for 25-30 minutes or until top is light golden brown. Serve warm and enjoy! Leftovers can be stored in refrigerator and warmed up.