What brand of flours did you use? I used Bob's Red Mill Gluten-Fee All Purpose Baking Flour (designed for use in cakes with a lovely fine texture) and Bob's Red Mill super-fine Natural Almond Flour (made from whole almonds with skin intact).
Can I use AP flour instead of Gluten-Free? yes! you can use 2 cups of AP + ½ cup of the almond flour (leaving other measurements as is) -or- if you want to skip the almond flour too, you can go with 2+1/4 cups AP flour with 1 tsp baking powder + 1 tsp baking soda.
I don't like raisins, can I skip them? yes! you can either skip them altogether or sub something you do like - some options: currants, dried cranberries, dried cherries, dried apricots (thin sliced).
Other Substitutions: butter/oil: you can use ½ cup melted butter (in place of part olive oil) or ½ cup olive oil in place of part butter, as preferred. Nuts! I cannot imagine carrot cake without walnuts, but whatever lights your torch -- sub any nut you wish. Milk: cow's milk (or any other) is perfectly fine.