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

Whisk together the dry ingredients. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Cream the butter and sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer until creamy and fluffy—about 2-3 minutes.

Add the egg and vanilla. Beat in the egg and the vanilla extract, mixing until well combined.

Combine wet and dry ingredients. Gradually add the dry mixture to the wet ingredients, mixing just until incorporated.

Fold in the carrots, nuts, and raisins. Stir in the grated carrots, chopped nuts, and raisins until evenly distributed throughout the batter.

Scoop the dough. Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, leaving space between each cookie for spreading.

Bake. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers have set.

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