how to make carrot cake biscotti

How to Make Carrot Cake Biscotti

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.


  • 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)


  • 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.