Preheat oven to 400 F. Line baking pan with parchment paper.
Grate your carrots; measure by lightly packing into measuring cups. Mix carrots, yogurt, sugar, water, oil, flax and vanilla in a large mixing bowl. In a second bowl, mix together coconut, cinnamon, ginger, nutmeg, flours and baking powder.
Stir the dry ingredients into the wet until just combined. Gently stir in dried cranberries and walnuts.
Scoop heaping tablespoons of dough onto the lined baking pan. Bake for 14 minutes until tops are lightly browned. Remove from oven and let cool.
Will keep fresh in the fridge up to 1 week, or in the freezer up to 2 months.
