Prepare the maple roasted carrots. place carrots in a single layer in a lined glass baking dish. You can also use a sheet pan or lined cookie sheet.
Season the Carrots. Toss the carrots in olive oil and sweet maple syrup. The oil and maple syrup should be evenly spread on every carrot and none of the carrots should be overlapping. Next add the seasoning: brown sugar, cumin, cinnamon, garlic, onion powder, salt + pepper to taste.
Roast the Carrots. Add the baking dish into the hot oven and cook the crispy roasted carrots. Cook covered for the 20 minutes on 400 to let the carrots steam and get soft, then uncovered for the second half of baking, another 25-35 minutes to make sure the edges are crispy. This way the carrots are moist still in the center and not dried out. You will know when the crispy roasted carrots are done when they are browned and crisp around the edges and soft in the center.
While the carrots are roasting, create the yogurt aioli sauce. Mix together the yogurt, avocado oil and garlic powder. Set aside.
Once the carrots are done, plate them. Top them with the yogurt aioli sauce. Drizzle with honey. Top with pine nuts, sunflower seeds and golden raisins! Enjoy!