Preheat oven to 325 and line 2 baking sheets with parchment.  In a medium bowl, whisk together both flours, baking soda, salt and baking powder and set aside and then using your electric mixer, beat the butter for a couple of minutes until it’s smooth and fluffy, then beat in the honey and sugar.  Add the eggs and beat again and then with the mixer on low, stir in the dry mix until there’s no trace of flour.

Remove the bowl from the mixer and using a big wooden spoon or a very sturdy spatula, stir in the carrots, then the oatmeal, then the pecans and lastly the raisins.  Leave the dough to sit for about a half hour if you can – it’s already sticky, but letting it sit helps – then use a large cookie scoop to drop even blobs onto your prepped baking sheets.  Use your fingers to shape into similar sized rounds of about 1/2-inch thickness – they don’t spread, so plan accordingly.  Bake for about 25 minutes until the cookies are lightly colored – they will also feel done if you carefully touch one.  Allow them to cool on the pans for several minutes before removing to a rack to cool completely.