In a large mixing bowl, cream the butter, shortening and sugars.
Beat in the eggs and vanilla.
Add carrots; mix well.
Combine the oats, flour, baking soda and salt; add to the creamed mixture and mix well.
Cover and refrigerate for at least 4 hours.
Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray.
Bake at 375 degree for 10-13 minutes or until lightly browned.
Cool for 2 minutes before removing to wire racks.