Preparation:
1. Preheat the oven: Set your oven to 350°F (175°C). Grease or line a baking sheet with parchment paper. 
2. Cream the butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. 
3. Add eggs and vanilla: Mix in the eggs, one at a time, followed by the vanilla extract. 
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg. 
5. Mix the dough: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the grated carrots, crushed pineapple, and chopped walnuts or pecans if using. 
6. Shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Bake for 12-15 minutes, or until the edges are lightly golden.
8. Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your carrot cake cookies! 