Carrot Cake Biscotti

I was thinking about something interesting to make for Easter and my mind said "is there such a thing as Carrot Cake Biscotti"? So I figured, why not give that a try! I am so glad I did, these carrot cake cookies were a home run!

I started making biscotti a couple of years ago and I have to say that I love it (and my 15-year-old son is crazy for it)! In my opinion, making biscotti is easy, easier than cooking endless trays of traditional cookies.

Biscotti Making Instructions

• Make the dough
• Form into one or two loaves
• Bake
• Pull out, lover oven temperature and slice into biscotti pieces.
• Flip pieces to one side and return to the oven
• Pull back out from the oven and flip to the other side and bake again
• Allow to cool
• Glaze if you like with a simple spiced glaze

I took the flavors that are in a carrot cake (like brown sugar, raisins, carrots, and pecans) and plopped them in my biscotti base. They came out perfectly!

I made one carrot cake biscotti batch with nuts and one without. The smell drifting from the oven is amazing while these bake!!

I tinkered with a cream cheese/white chocolate drizzle and I was not a fan, however I really do not like any sort of cream cheese frosting to be honest. So I tossed that.

What I ended up with was some drizzled with melted white chocolate and some drizzled with a traditional glaze. I enjoyed them warm straight from the oven. I ate all  4 end pieces lol!

This biscotti recipe is for your Easter dessert table or packages up as a hostess gift in a pretty tin or cookie jar. Perfect for any time of the year!

Tips for Making Carrot Cake Biscotti

• Leave out the pecans if you or someone in your family are allergic to nuts
• Bake as one large log which gives larger biscotti or two smaller ones.
• We like our biscotti on the softer side, so the instructions given are for that. Not soft per say, just not rock hard.
• The harder / drier you want your biscotti, the longer you should bake it on each side after flipping
• You can also leave biscotti in oven after you turn it off with the door closed until oven has cooled. Will help dry them out a bit
• This recipe for carrot cake biscotti is denser than most biscotti recipes, so if you want it very crisp, leave in oven longer
• I think making the simple powdered sugar glaze with cinnamon and nutmeg give a delicious pop of sweetness
• You can also choose to dip one half of each biscotti or one side in melted white cholate, yum!
• Store in an airtight container AFTER completely cooled.

If you need a fun treat for the kiddos...my kids love making AND eating these Egg Shaped Marshmallow Treats. Crafts you can eat are SO fun!!

I I also have an "All Things Easter" Pinterest Board with tons of Easter recipes, crafts, decorating tips and more!

Recipes to try

• Cranberry Goat Cheese Log - So tasty and festive!
• This Giant Deviled Egg has been featured in the news, different, tasty and fun!
• If you have leftover ham, this different & delicious Mac & Cheese is a must make!!

Happy biscotti making and Easter!! XO Colleen

Originally posted March 2017, updated April 2022.

Carrot Cake Biscotti

Colleen Kennedy

Carrot Cake Biscotti recipe. If you enjoy carrot cake, give this biscotti recipe version a try! Easter Biscotti. Carrot cake cookies recipe.

4.34 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Cookies, Dessert

Cuisine American

Servings 24 servings

Calories 160 kcal

Ingredients

  

1x2x3x

• 8 oz carrots 1 cup minced carrots
• ½ cup raisins
• ¼ cup minced pecans see notes
• ½ cup butter 1 stick, softened
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 3 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon heaping teaspoon
• ½ teaspoon nutmeg heaping ½ teaspoon
• ¼ teaspoon salt
• Glaze
• Melt white chocolate and drizzle over OR make a simple glaze with 1 cup powdered sugar 1 teaspoon vanilla, 2 TBS water or milk. Mix well until smooth and creamy.

Instructions

 

• 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.
• You can also choose to bake as one big dough about 14-15 inches long, 5 inces wide and ¾ inches high. Be sure to bake on a large baking sheet so that the enda arent touching sides since dough will puyff a little as it bakes.
• 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.

Notes

For crispier biscotti, leave the sliced pieces in the oven another 5 minutes per side. And also once done baking, leave in oven until oven cools.

You can use your food processor to mince the carrots, raisins and nuts or you can chop by hand (they also sell pecans minced).

Nutrition

Serving: 24servingsCalories: 160kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 104mgPotassium: 92mgFiber: 1gSugar: 9gVitamin A: 1718IUVitamin C: 1mgCalcium: 35mgIron: 1mg

Keyword carrot cake biscotti, Easter biscotti

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