In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and both sugars together on medium-high speed until light and fluffy.
With the mixer on low, add the eggs and vanilla and mix. You may need to scrape down the sides of the bowl occasionally.
Add in the grated carrot and mix.
Sift the flour, cinnamon, baking powder and salt together in a medium bowl.
Add the flour to the mixer with the speed on low. Then slowly add the oats, raisins and pecans and mix until just combined.
Using a small ice-cream or portion scoop, drop mounds of dough onto baking sheets lined with parchment paper. Flatten the cookie dough slightly with a dampened hand.
Let the cookie dough chill in the fridge for about 1/2 hour.
Bake for 12-15 minutes, until lightly browned. Let cool and enjoy!