Preparation:
In a large bowl, mix the all-purpose flour, whole wheat flour, quick oats, baking powder, baking soda, allspice, and cinnamon.
In a small bowl, beat together the brown sugar, eggs, milk, and oil.
Add the sugar mixture to the flour mixture and stir to combine.
Fold in the shredded carrots, sliced almonds, dried sour cherries, raisins, and orange zest.

Preheat the oven to 400°F (204°C).
Spray a muffin tin with nonstick cooking spray.
Divide the batter evenly among the muffin cups.
Bake the muffins for about 13 minutes, or until a toothpick inserted in the center comes out clean.
Remove the muffins from the tin once they have cooled slightly.
Serve warm with butter or jam.

To make the glaze:
Beat the cream cheese with the orange juice and powdered sugar until smooth.
Spread the glaze over the muffins and top with toasted sliced almonds.