Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.

In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.

Add the eggs to your sugar mixture one at a time, whisking until smooth, then add the vanilla extract.

Gradually mix in your dry ingredients into the wet ingredients, stirring until just combined.

Fold in the grated carrots, and if desired, the walnuts and raisins.

Use a tablespoon to scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 12-15 minutes or until the edges are golden brown, and the centers look slightly underbaked.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Store these cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.

When reheating, place them in the microwave for a few seconds to regain their soft texture.