Preheat the oven to 180°C/350°F/Gas mark 4
Sift together the flour, soda, baking powder, cloves, cinnamon, salt, and oats. Mix well with a wire whisk and set aside. Cream together the butter and the sugars. Add the sour cream and vanilla and beat well. Add the carrots, pineapple, and nuts and mix till blended. Batter will appear lumpy. Add the flour mixture and blend just till combined.
Drop by rounded teaspoons onto ungreased cookie sheets, 1-1/2 inches apart. Bake for 13-15 minutes, taking care not to brown cookies. Transfer immediately to a cool, flat surface with a spatula.
