4 1/2 c. flour
2 1/2 c. packed brown sugar
1 c. softened butter
3 tsp. baking powder
3 tsp. cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 1/2 tsp. vanilla
1 tsp. salt
2 lg. eggs
1/4 c. water
3 c. loosely packed shredded carrots
1 c. raisins
2 2/3 c. coconut
1 c. nuts

In large mixing bowl measure first 10 ingredients and 1/4 cup water. Mix well, then add carrots, raisins, coconut and nuts. Mix well. Drop on ungreased cookie sheet. Bake 350 degrees 20-25 minutes, lightly brown. Cool. Frost with orange icing. Store in tight container.