Preheat your oven to 350°F (175°C). Prepare your flax egg by mixing one tablespoon of ground flaxseed with three tablespoons of water; let it sit for five minutes until thickened.

Finely grate your fresh carrots and gently pat them dry with a clean cloth.

In a medium bowl, whisk together the flour, oats, cinnamon, ginger, nutmeg, baking powder, baking soda, and sea salt.

In a large bowl, beat together the coconut oil and coconut sugar until creamy. Add the thickened flax egg and a splash of vanilla extract.

Gradually fold the dry ingredients into the wet mixture, then fold in the grated carrots, chopped nuts, and golden raisins.

Chill the dough in the refrigerator for at least 20 minutes.

Scoop rounded mounds of dough onto a prepared baking sheet, spaced about two inches apart.

Bake for 12 to 15 minutes or until the edges are golden brown.

Cool on the baking sheet for five minutes before transferring to a wire rack.