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Carrot Cake Biscotti - The flavors of carrot cake in biscotti form. Easier to make too!
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4.34 from 3 votes

Carrot Cake Biscotti

Like Carrot Cake or biscotti? Try thos fun Carrot Cake Biscotti recipe. Perfect for Spring or Easter.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Cookies, Dessert
Cuisine: American
Keyword: carrot cake biscotti, Easter biscotti
Servings: 24
Calories: 152kcal


  • 8 oz carrots 1 cup minced carrots
  • 1/2 cup raisins
  • 1/4 cup minced pecans see notes
  • ½ cup butter 1 stick, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tsp cinnamon heaping teaspoon
  • 1/2 tsp nutmeg heaping 1/2 teaspoon
  • 4 teaspoon salt
  • Glaze
  • Melt white chocolate and drizzle over OR make a simple glaze with 1 cup powdered sugar 1 tsp vanilla, 2 TBS water or milk. Mix well until smooth and creamy.


  • 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 3/4 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.


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).


Serving: 15servings | Calories: 152kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 468mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1717IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg