Carrot Cake Biscotti

Carrot Cake Biscotti
4.5 from 2 ratings
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Enjoy the traditionally sweet and earthy flavors of a carrot cake in biscotti form, with a sweet glazed drizzled on top.This recipe is courtesy of Colleen Kennedy, Souffle Bombay.
Prep Time
15
minutes
Cook Time
45
minutes
Servings
24
servings
Carrot Cake Biscotti
Total time: 60 minutes
Ingredients
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoon milk
  • 1 cup minced carrots
  • 1/2 cup raisins
  • 1/4 cup minced pecans
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 3 1/2 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon nutmeg
Directions
  1. Mix powdered sugar, vanilla and milk until smooth and creamy.
  2. Set aside.
  3. Preheat oven to 350 degrees F.
  4. Pulse carrots and raisins in a food processor until chopped very small.
  5. Add pecans if you don’t have ones that are already minced.
  6. Add in butter, eggs, brown sugar and granulated sugar, and pulse until combined.
  7. In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg and salt until combined.
  8. Scrape the carrot mixture into the flour mixture, and mix until fully incorporated.
  9. The batter will be sticky, but if it’s still wet, add more flour.
  10. Divide dough in half.
  11. On a floured piece of parchment paper or pastry board, shape each half into a roll about 12 to 14 inches long.
  12. Carefully place rolls on a baking sheet, 3 to 4 inches apart from each other.
  13. Using fingers, press down on each roll until they are about ½“ high.
  14. Bake for 25 minutes or until golden brown.
  15. Take biscotti out and cool until they can be handled (approx. 3 minutes) yet are still warm.
  16. Using a sharp knife, cut crosswise slices (approximately ½“ in size).
  17. Lower oven temperature to 325 degrees.
  18. Flip each piece to one side (cut side down) and bake at 325 degrees F for 10 minutes.
  19. Take biscotti out and quickly flip them over to the other side.
  20. Bake for another 10 minutes or until lightly browned and somewhat firm.
  21. Allow biscotti to completely cool.
  22. Space biscotti pieces ½“ apart from each other on either parchment paper or a wire wrack.
  23. Dipping a metal whisk into the glaze, quickly drizzle back and forth across sections of biscotti to your liking.
  24. Serve.
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