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Carrot Cake.... scones?

I'm not sure what to call these. Scones? Cookies? Biscuits? Any of those labels could fit, but not perfectly. Send me your name suggestions so these little bits of carroty goodness can finally have a name!



Carrot Cake Scones
(working title, to be changed when I have a better name)

4 eggs
1 cup raisins, divided
5-6 carrots
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon vanilla

Place eggs and 1/2 cup raisins in a food processor. Puree.

Peel and grate carrots. Squeeze as much liquid as possible from the grated carrots. Add 1/2 cup of the grated carrots to the raisin/egg puree, puree completely.

In a mixing bowl, combine grated carrots, remaining raisins, baking powder, sugar, cinnamon and vanilla. Add puree, mix well. Place about 1/2 cup of batter onto parchment lined baking sheets, bake at 325° for 15-20 minutes or until they are no longer sticky to the touch. Let cool about 5 minutes before serving.

These are delicious served plain, but they would be yummy with a simple cream cheese glaze.