2 ratings

Carrot Cake Biscotti

Biscotti with a carrot-y twist
Carrot Cake Biscotti

Courtesy of Colleen Kennedy/Souffle Bombay


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.

Ready in
1 h
15 m
(prepare time)
45 m
(cook time)
Calories Per Serving


For the glaze

  • 1 Cup powdered sugar
  • 1 Teaspoon vanilla
  • 2 Tablespoons milk

For the biscotti

  • 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 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon nutmeg
  • 1/2 Teaspoon nutmeg


For the glaze

Mix powdered sugar, vanilla and milk until smooth and creamy.

Set aside.

For the biscotti

Preheat oven to 350 degrees F.

Pulse carrots and raisins in a food processor until chopped very small.

Add pecans if you don’t have ones that are already minced.

Add in butter, eggs, brown sugar and granulated sugar, and pulse until combined.

In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg and salt until combined.

Scrape the carrot mixture into the flour mixture, and mix until fully incorporated.

The batter will be sticky, but if it’s still wet, add more flour.

Divide dough in half.

On a floured piece of parchment paper or pastry board, shape each half into a roll about 12 to 14 inches long.

Carefully place rolls on a baking sheet, 3 to 4 inches apart from each other.

Using fingers, press down on each roll until they are about ½“ high.

Bake for 25 minutes or until golden brown.

Take biscotti out and cool until they can be handled (approx. 3 minutes) yet are still warm.

Using a sharp knife, cut crosswise slices (approximately ½“ in size).

Lower oven temperature to 325 degrees.

Flip each piece to one side (cut side down) and bake at 325 degrees F for 10 minutes.

Take biscotti out and quickly flip them over to the other side.

Bake for another 10 minutes or until lightly browned and somewhat firm.

Allow biscotti to completely cool.

Space biscotti pieces ½“ apart from each other on either parchment paper or a wire wrack.

Dipping a metal whisk into the glaze, quickly drizzle back and forth across sections of biscotti to your liking.