Carrot Cake Biscotti

These are deliciously spiced with nutmeg and cinnamon and punctuated with the smallest pieces of carrot and pecan.

AuthorMackieDifficultyBeginner

Biscotti
 1 cup Carrots, minced
 ½ cup Raisins
 ¼ cup Pecans, minced
 ½ cup Butter
 ½ cup Brown sugar
 ½ cup Sugar
 2 Eggs
 3 ½ cups Flour
 2 tsp Baking powder
 1 tsp Cinnamon
 ½ tsp Nutmeg
 ½ tsp Salt
Glaze
 White chocolate

Biscotti
1

In a food processor, chop the carrots and raisins into tiny pieces. If you have whole pecans, add them to the food processor; if you find minced pecans in the store, add them straight to the mixing bowl. Add butter, sugars, and egg to the mixing bowl, mixing until well combined. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.

2

Combine the dry and wet ingredients together and mix until fully incorporated. The batter will be sticky, but if it's too wet, add extra flour (the amount needed will vary because of the unknown water content of the carrots; I used 4 cups in mine).

3

Divide the batter in half and roll into two logs, approximately 12-14 inches long, 4 inches wide, and 1/2 inch thick. Place on parchment paper lined baking sheets 3-4 inches apart from one another. Bake for 25 minutes at 350 degrees.

4

When they are golden brown, remove from the oven and reduce the oven temperature to 325 degrees. Let the biscotti cool for about 3 minutes, they should be warm but cool enough to handle, cut the biscotti into diagonal strips about 1/2 inch thick.

5

Once cut, flip the slices on their side, cut side down and return to the oven to bake for another 10 minutes; they should be somewhat firm and lightly brown. Remove from the oven and now you can turn the oven off. Allow to cool on wire racks before glazing, if desired.

Glaze
6

Melt until smooth and pour into a plastic bag. Trim one of the edges and drizzle over cooled biscotti.

Ingredients

Biscotti
 1 cup Carrots, minced
 ½ cup Raisins
 ¼ cup Pecans, minced
 ½ cup Butter
 ½ cup Brown sugar
 ½ cup Sugar
 2 Eggs
 3 ½ cups Flour
 2 tsp Baking powder
 1 tsp Cinnamon
 ½ tsp Nutmeg
 ½ tsp Salt
Glaze
 White chocolate

Directions

Biscotti
1

In a food processor, chop the carrots and raisins into tiny pieces. If you have whole pecans, add them to the food processor; if you find minced pecans in the store, add them straight to the mixing bowl. Add butter, sugars, and egg to the mixing bowl, mixing until well combined. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.

2

Combine the dry and wet ingredients together and mix until fully incorporated. The batter will be sticky, but if it's too wet, add extra flour (the amount needed will vary because of the unknown water content of the carrots; I used 4 cups in mine).

3

Divide the batter in half and roll into two logs, approximately 12-14 inches long, 4 inches wide, and 1/2 inch thick. Place on parchment paper lined baking sheets 3-4 inches apart from one another. Bake for 25 minutes at 350 degrees.

4

When they are golden brown, remove from the oven and reduce the oven temperature to 325 degrees. Let the biscotti cool for about 3 minutes, they should be warm but cool enough to handle, cut the biscotti into diagonal strips about 1/2 inch thick.

5

Once cut, flip the slices on their side, cut side down and return to the oven to bake for another 10 minutes; they should be somewhat firm and lightly brown. Remove from the oven and now you can turn the oven off. Allow to cool on wire racks before glazing, if desired.

Glaze
6

Melt until smooth and pour into a plastic bag. Trim one of the edges and drizzle over cooled biscotti.

Carrot Cake Biscotti

Thanks to Souffle Bombay for the recipe!

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