2 1/4 c. all-purpose flour
1 1/4 c. packed brown sugar
1 stick soft butter
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
3/4 tsp. vanilla
1/2 tsp. salt
1 egg
1 1/2 c. shredded carrots
1/2 c. raisins
3 1/2 oz. can coconut
3 oz. can chopped pecans

Into large bowl measure 1st 10 ingredients and 1/4 cup water. With mixer at low speed beat until well blended, occasionally scraping bowl with rubber spatula. Stir in carrots, raisins, coconut and pecans.

Bake at 350 degrees. Drop dough rounded tablespoons 1 inch apart on ungreased cookie sheet, flattened slightly. Bake 20-25 minutes until cookies are lightly brown but still soft in center. With pancake turner, remove cookies to wire rack to cool.

When cool drizzle with glaze: 2 1/2 tsp. lemon juice 1/4 tsp. vanilla

Let dry until glaze is set. Store tightly covered. 3 dozen.