1 1/2cfirmly packed, grated carrots (about 4 medium carrots)
4call-purpose flour, plus more for dusting
1/3cfirmly packed light brown sugar
1 1/2tbsp.baking powder
1 1/2tsp.kosher salt
3/4ccold unsalted butter, diced
Preheat oven to 450°F.
Combine carrots and raisins on a cutting board; roughly chop.
Whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
Cut butter into flour mixture with a pastry blender or fork until crumbly. Add carrots and raisins; toss to combine.
Stir in buttermilk with a fork until ingredients are just combined and dough forms a ball. Turn dough out onto a floured surface; knead gently 4 to 5 times, sprinkling additional flour as necessary to prevent sticking.
Roll or pat dough to 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut 20 rounds from dough, re-rolling dough scraps as necessary.
Arrange biscuits 1 inch apart on 2 parchment paper-lined baking sheets.
Bake in preheated oven until golden brown, 13 to 15 minutes.