Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

In a medium bowl, whisk together the whole wheat flour, baking powder, cinnamon, and nutmeg until well combined.

In a large bowl, whisk together the melted coconut oil, honey, egg, and vanilla extract until smooth and well blended.

Stir the grated carrots into the wet ingredients, then gradually fold in the dry ingredients until just combined. Add walnuts and raisins if using.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of a spoon.

Bake for 11-13 minutes until the edges are lightly golden and the centers are set. The cookies will firm up as they cool.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.