Preheat oven to 350 ºF (180 ºC).

Bring a medium pot of water to a boil.

Using a box grater, shred 1 cup of carrots. (It is important that you don't use the prebought matchstick style carrots. These will be too thick and will not melt into the cookies)

Place the grated carrot into the water and cook 2 minutes.

Drain through a colander and set the carrots aside.

In a large bowl, beat the eggs, oil, sugar, and vanilla.

Sprinkle over top the baking powder, salt, and cinnamon. Stir.

Stir in the flour, raisins, and grated cooked carrot. Stir until just combined. (The batter should be wet, but hold it's shape when scooped.)

Drop round mounds, (2-3 Tablespoons worth), of cookie dough onto a lined baking sheet using two spoons.

Bake 12-14 minutes or until the cookies are set in the centre and appear lightly golden.