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 to Make Carrot Cake Biscotti](https://everafterinthewoods.com/wp-content/uploads/carrot-cake-biscotti-8.jpg)
How do you make Carrot Cake Biscotti?
![How to Make Carrot Cake Biscotti](https://everafterinthewoods.com/wp-content/uploads/carrot-cake-biscotti-17.jpg)
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](https://everafterinthewoods.com/wp-content/uploads/carrot-cake-biscotti.png)
How to Make Carrot Cake Biscotti
![How to Make Carrot Cake Biscotti](https://everafterinthewoods.com/wp-content/uploads/carrot-cake-biscotti-5.jpg)
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)
![How to Make Carrot Cake Biscotti](https://everafterinthewoods.com/wp-content/uploads/carrot-cake-biscotti-11.jpg)
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.
![](https://everafterinthewoods.com/wp-content/uploads/carrot-cake-biscotti-1024x698.jpg)
Form a large loaf about 12-14 inches long.
![](https://everafterinthewoods.com/wp-content/uploads/carrot-cake-biscotti-2-1024x683.jpg)
Bake approximately 25 minutes or until lightly browned.
Cut the loaf into slices about ½” in width.
![](https://everafterinthewoods.com/wp-content/uploads/carrot-cake-biscotti-3-1024x683.jpg)
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.
![How to Make Carrot Cake Biscotti](https://everafterinthewoods.com/wp-content/uploads/carrot-cake-biscotti-13.jpg)
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.
![How to Make Carrot Cake Biscotti](https://everafterinthewoods.com/wp-content/uploads/carrot-cake-biscotti-14.jpg)
If you love this cookie recipe please have a look at these other great carrot cake recipes.
![If you love carrot cake and cheesecake then this Carrot Cake Cheesecake cake is just what you need. This cake is made of 2 moist layers of carrot cake and one delicious layer of cheesecake in between and smothered with cream cheese frosting.](https://everafterinthewoods.com/wp-content/uploads/carrot-cake-cheesecake-11-1024x681.jpg)
Carrot Cake Cheesecake Cake
![How to Make Carrot Cake Cookies with Cream Cheese Frosting](https://everafterinthewoods.com/wp-content/uploads/carrot-cake-cookies-10-1024x938.jpg)
Carrot Cake Cookies
![easy to make carrot cupcakes](https://everafterinthewoods.com/wp-content/uploads/carrot-ginger-cupcakes-3-682x1024.jpg)
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.