Pre-heat oven to 350˚. In a large bowl, combine FlapJacked mix, baking powder and pumpkin pie spice. In a medium sized bowl, combine the eggs, yogurt, applesauce, sugar and carrots. Mix by hand with a spoon until ingredients are well incorporated. Add the contents from the medium bowl to the large bowl and stir well for about two minutes until you have a smooth, wet batter. Add in the walnuts and raisins and stir well again. Pour the batter into a greased loaf pan and place in the oven. Bake for 50 minutes (test by putting a toothpick into the middle of the bread- when it comes out clean the bread is ready). Serve immediately or wrap in plastic wrap and store in the refrigerator for up to five days. ENJOY!
*If making into muffins, bake at 350˚ for about 18 minutes.