In a large bowl, whisk together whole wheat flour, cinnamon, salt, baking soda, baking powder, ginger and allspice.
In a small bowl whisk together carrot, sugar, oil, yogurt, vanilla, almond extract and egg.
Fold pumpkin mixture into flour mixture, stirring until just combined. Add chopped nuts.
Pour batter into an 8-inch loaf pan coated with cooking spray. Decorate top with nut halves.
Bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool bread in pan for 10 minutes on a wire rack; remove from pan. Cool completely on the wire rack.