In a large bowl combine your flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice and nutmeg. Mix until combined and set aside.
In the bowl of your stand mixer, using your beater attachment, beat your butter on medium high speed until soft and airy. Add your brown sugar and sugar and beat until combined. Add your eggs and Spice Islands Pure Vanilla Extract and beat until combined.
Slowly add your flour mixture into your butter mixture while mixing on medium low speed. Beat until all the flour is completely and evenly combined into the dough. Set aside.
In a food processor, using your shredding attachment, shred your carrots. If you do not have a food processor you could use a box shredder for this. Measure 2 heaping cups of shredded carrots and place them into your dough.
Add your coconut, chopped walnuts, and raisins into your batter. Beat on medium low speed until evenly combined. You may need to mix with your hands for this.
Line a cookie sheet with parchment paper. Using a heaping tablespoon, scoop out and roll your cookie balls (each about the size of an egg). Place your cookie balls on your lined cookie sheet about 2 inches apart from each other. Using your fingers, slightly press down the tops of your cookies.
Place your cookies in the fridge to chill for about 30 minutes.
Bake your cookies at 350 degrees for 14 minutes.
Let your cookies completely cool.