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“Carrot Cake” Biscuits

  • Yield: 20 biscuits
  • Category:


  • 1 1/2 c firmly packed, grated carrots (about 4 medium carrots)
  • 2/3 c golden raisins
  • 4 c all-purpose flour, plus more for dusting
  • 1/3 c firmly packed light brown sugar
  • 1 1/2 tbsp. baking powder
  • 2 tsp. baking soda
  • 1 1/2 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 3/4 c cold unsalted butter, diced
  • 1 1/2 c buttermilk


  1. Preheat oven to 450°F.
  2. Combine carrots and raisins on a cutting board; roughly chop.
  3. Whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
  4. Cut butter into flour mixture with a pastry blender or fork until crumbly. Add carrots and raisins; toss to combine.
  5. 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.
  6. 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.
  7. Arrange biscuits 1 inch apart on 2 parchment paper-lined baking sheets.
  8. Bake in preheated oven until golden brown, 13 to 15 minutes.
  9. Serve warm.