Mix flour, 1/3 cup brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.

Grate butter using the side of a box grater that you use to shred cheese.

Add butter to flour mixture; stir to combine.

Add carrot, pecans, and raisins to flour mixture, and toss gently.

Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.

Pour about 3/4 of the liquid to the bowl, and stir well.

Gradually add more liquid to the dough until it forms a ball.

Place dough on a lightly floured surface and press into an 8-inch round.

Cut into 8 wedges.

Transfer wedges to cookie sheet, preferably lined with parchment paper.

Bake for 18-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.

While scones cool, combine cream cheese and powdered sugar in a small mixing bowl.

Stir to combine, adding milk slowly.

To frost entire scone: use a knife to coat thoroughly.

To make a scone with less frosting: transfer frosting to a plastic quart bag. Cut tip off corner, and decorate scone with thin lines of frosting.