Carrot Cake Biscotti is a just like carrot cake but in a crunchy cookie form. We make our carrot cake biscotti without nuts but you can easily add in walnuts or pecan if you like. These are the perfect biscotti.
How do you make Carrot Cake Biscotti?
Making these carrot cake biscotti is really easy and I love that you can have a bite size treat without having to make an entire cake. Personally, I love carrot cake with cream cheese frosting any time of the year but I love to have these biscotti to have with my morning coffee.
How to Make Carrot Cake Biscotti
Ingredients:
1 stick unsalted butter, room temperature
½ cup brown sugar
2 eggs
1 TBSP vanilla extract
3-1/2 cups flour
1 TBSP baking powder
2 tsp cinnamon
1 tsp salt
2 medium carrots, peeled and grated (about 1 cup)
Directions:
Preheat oven to 350.
Line cookie sheets with silicon mats and set aside.
In a large bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and creamy (about 5 minutes)
Add the eggs and vanilla and combine- be sure to scrape down sides.
Add the flour, baking soda, cinnamon and salt and finally carrots.
Form a large loaf about 12-14 inches long.
Bake approximately 25 minutes or until lightly browned.
Cut the loaf into slices about ½” in width.
Put cut side down and bake for an additional 10 minutes.
Flip each biscotti and cook for another 10 minutes.
Cool 10 minutes before moving from cookie sheets.
Can you freeze Carrot Cake Biscotti?
Yes! Which makes this dessert even better! Be sure to cool completely before freezing and then set out to room temperature to defrost.
If you love this cookie recipe please have a look at these other great carrot cake recipes.
Carrot Cake Cheesecake Cake
Carrot Cake Cookies
Carrot Ginger Cupcakes
Happy Baking!
How to Make Carrot Cake Biscotti
Ingredients
- 1 stick unsalted butter room temperature
- ½ cup brown sugar
- 2 eggs
- 1 TBSP vanilla extract
- 3-1/2 cups flour
- 1 TBSP baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 2 medium carrots peeled and grated (about 1 cup)
Instructions
- Preheat oven to 350.
- Line cookie sheets with silicon mats and set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and creamy (about 5 minutes)
- Add the eggs and vanilla and combine- be sure to scrape down sides.
- Add the flour, baking soda, cinnamon and salt and finally carrots.
- Form a large loaf about 12-14 inches long.
- Bake approximately 25 minutes or until lightly browned.
- Cut the loaf into slices about ½” in width.
- Put cut side down and bake for an additional 10 minutes.
- Flip each biscotti and cook for another 10 minutes.
- Cool 10 minutes before moving from cookie sheets.
