Probably. The amount of change depends on the wine and the amount of raisins.
Although this is a kit wine thread, a lesson from white grape wines applies. Last fall I fermented Vidal juice as one batch, and the remainder of the grapes on the skins, producing 2 different wines. The two wines are quite similar, but the on-skins wine has an orange caste to it, and it's heavier bodied. We like it a lot, but it is different from the juice-only wine.
I expect that if you add golden raisins to a white kit, you'll get a similar result, depending on the varietal and the amount of raisins used. Tannin, color, aroma, and body elements will be extracted from the raisins. It's not going to be as heavy bodied as a red, but more so than the typical white.