Preheat the oven to 425ºF. Lightly grease a large baking sheet.

In a bowl, combine flour, sugar, baking powder, salt, and pumpkin pie spice. Cut in cold butter with a fork or pastry tool until mixture resembles coarse crumbs. Add carrots and ⅔ cup of buttermilk and stir just until combined.

Turn dough out onto a lightly floured work surface. Sprinkle dough with raisins. Knead 10 times. Roll dough to approximately a 1-inch thickness. Using a 2-½-inch round cutter, press out biscuits, rerolling dough as necessary.

Place biscuits on prepared baking sheet at least 1 inch apart. Bake for 20 minutes, or until g olden brown. Brush tops with 1 tablespoon of buttermilk. Set aside