Pre-heat oven to 350 F. Lightly grease cookie sheets or use a silpat.
In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together; set aside.
In the bowl of your stand mixer, add the butter and both sugars. Cream the butter on medium-high speed until well combined. About 1 to 2 minutes. Turn the speed to low and add the vanilla and eggs and beat until just combined.
Gradually, add the flour mixture to the butter mixture, scraping down the sides as needed, until combined.
Stir in the oats, zucchini, carrot, and raisins.
Using a 2 tablespoon cookie scoop, drop the dough on the prepared cookie sheets, leaving 2 inches of space between each cookie. Bake for 12 to 14 minutes, or until golden brown. Allow to cool on the cookie sheet for 2 minutes and the move them to a cooling rack.