sift flour, baking power, salt and cinnamon in a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and orange zest until smoothly blended -- about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs and vanilla and mix until blended, about 1 minute. Mix in the carrots, apple, raisins, coconut and walnuts.
The batter will become quite liquid from the moist carrots and apples.
on low speed, add the flour mixture ,mixing just until incorporated. the dough will be soft and sticky.
using an ice cream scoop, preferably, or measuring cup with 1/4 cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
bake the cookies one sheet at a time until the bottoms are browned and the tops are pale but firm, and a toothpick inserted near the center of a cookie comes out dry, about 20 minutes.
cool the cookies on the baking sheet for 5 minutes., then using a wide metal spatula, transfer to wire rack to cool completely.
dust the cooled cookies with powdered sugar -- if desired.The cookies can be stored in a tightly covered container at room temperature for up to 4 days.