Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13 inch baking dish.

In a medium mixing bowl, combine brown sugar, sugar, flour, salt, and cinnamon. Mix together before adding melted butter and stirring until crumbly.

Grate fresh carrots until you have about 2 cups and set aside.

Cream together room-temperature butter, sugar, and brown sugar until light and fluffy, about 3-5 minutes.

Add eggs one at a time, then Greek yogurt, milk, and vanilla extract, mixing until smooth.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet ingredients while mixing on low speed until just combined.

Gently fold in grated carrots and golden raisins using a spatula.

Layer half the batter in the dish, drizzle melted cream cheese in dollops, and sprinkle with half the crumble. Repeat layering with remaining batter and crumble.

Bake for approximately 45 minutes. Check for doneness with a toothpick.

Cool for 15-20 minutes, then slice into squares and serve.