Preheat oven to 190°C. Coat 2 large baking trays with non-stick cooking spray.
Stir the flour, baking powder, salt, cinnamon and cloves in a medium bowl. Stir in the oats.
Beat the egg, oil and vanilla essence in a large bowl. Beat in the sugar. Stir in the flour mixture in batches until evenly moistened. Fold in the grated carrot and raisins to make a stiff dough.
Drop heaped teaspoons of dough onto the baking trays, spacing them about 5 cm apart.
Bake until golden brown and slightly darker at the edges, 10 to 12 minutes. Leave the biscuits on the baking trays for 2 minutes. Use a metal spatula to transfer them to a wire rack to cool. Store in an airtight container for up to 1 week.