1 pound carrots, peeled
1 cup raisins
Boiling water
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoons ground cinnamon
½ cup butter or margarine, softened
1 cup honey
½ cup firmly packed brown sugar
2 eggs
2 cups rolled oats
2 cups coarsely chopped walnuts

Preheat oven to 325°F.  Line cookie sheets with aluminum foil; spray lightly with non-stick vegetable spray.

Grate the carrots.  In a small bowl, cover raisins with boiling water; let stand for 5 minutes.  Drain.

In a medium bowl, combine flours, baking powder, baking soda, salt, and cinnamon.

In a large mixing bowl, cream butter, honey, and brown sugar until light and fluffy.  Beat in eggs.  Stir in flour mixture.  Stir in carrots, oats, nuts, and raisins.  Drop by tablespoonfuls, 2-inches apart, onto prepared baking sheets.  Flatten to ½-inch thickness.

Bake 25 to 30 minutes or until lightly browned.  Remove from cookie sheets; cool completely on a wire rack.

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