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In the bowl of a stand mixer fitted with paddle attachment, cream the softened butter and both sugars on medium speed until smooth, about 2 minutes. Scrape the sides and bottom of the bowl.
Add the eggs and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl.
Add the vanilla extract and molasses and mix on high until combined.
In a separate bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, and salt. Combine with the wet ingredients and mix on low speed until combined.
Next, Beat in the oats, raisins, carrots, chocolate chips, and walnuts on low speed. The dough will be thick and sticky. Chill the dough for one hour in the refrigerator.
Preheat oven to 350 degrees F.
Line two large baking sheets with parchment paper and set aside.
Using an ice cream scoop, take about 2-3 tablespoons of dough and roll it into balls. You can also make larger cookies if you want. Place them 2 inches apart on the baking sheets.
Bake for 12-15 minutes or until lightly browned on the sides. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!