Set your oven to 400°F and allow it to preheat. In a large mixing bowl, beat together the shortening and sugar until the mixture becomes light and fluffy. Crack in the eggs one at a time, mixing well after each addition. Fold in the shredded carrots, ensuring they are evenly distributed.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.

Using a rounded teaspoon, drop portions of the dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes or until the edges turn a light golden brown. Transfer the cookies to a wire rack and let them cool completely before serving.