Preheat oven to 350 degrees.

In your food process or, pulse carrots and raisins until chopped very small (almost a mince). *If you have not found minced pecans, add the pecans in as well.

Add in butter, sugars and eggs and pulse until combined.

In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.

Whisk until combined.

Scrape the carrot mixture into the flour mixture and mix until fully incorporated.

The batter will be a bit sticky, that's fine. If its still wet (you never know about the water content of carrots) feel free to add more flour.

Divide dough in half.

Working on a floured piece of parchment paper or pastry board, shape each half into a long roll shape, about 12-14" long. Carefully lift rolls onto a baking sheet, 3-4 inches apart from each other (or once dough is firm, shape them on your parchment lined baking sheet.

With your fingers, press down on each “log” so that they end up being about a ½" high.

Bake for 25 minutes or until golden brown.

When biscotti had cooled enough to handle (3 minutes), yet are still warm, use a sharp knife and cut crosswise slices (approximately ½" in size). You can cut them right on your baking sheet (if you cook 1 log at a time...If not you may need to carefully lift one log at a time to a cutting board and cut.

Lower oven temp to 325 degrees.

Once cut, flip each piece to one side (cut side down) and place back on original baking sheet. Bake at 325 for 10 minutes.

Remove from oven and quickly flip slices over to the other side (i just use my fingers).

Bake for another 10 minutes or until somewhat firm and lightly browned.

Transfer to wire racks to completely cool.

Glazing: Space biscotti pieces no more than ½ inch or so apart from each other on either a wire rack or parchment paper (hello easy clean-up) dip a metal whisk into glaze or melted white chocolate,quickly drizzle back and forth, back and forth across sections of your Biscotti Continue until they are glazed to your liking.