Carrot Cake Recipe

Carrot Cake

Carrot cake biscotti is crunchy, crumbly, and satisfies all your carrot cake cravings. Carrots and walnuts add that extra bit of seasonal flavour in these Italian cookies, making them a total crowd favourite whenever I bake them during the spring, or any time of year really. You can enjoy them as is, or with a drizzle of white chocolate on top for that extra bit of sweetness and flavour. So make up a pot of hot coffee or hot chocolate, because carrot cake biscotti are the ultimate cookie made for dunking.

Ingredient List

How to make the best Carrot Cake Biscotti

  1. Combine the wet ingredients. In a medium mixing bowl, add eggs and brown sugar. Beat together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 1-2 minutes. Add in olive oil and vanilla and beat together for another minute.
  2. Add wet ingredients to dry ingredients. In a large bowl, sift together flour, baking powder, cinnamon, and salt. Gradually stir in the wet ingredients, until just combined. Fold in the grated carrots and walnuts and bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.
  3. Shape the dough. Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and ½-inch thick.
  4. Bake. Transfer to a quarter sheet baking pan lined with parchment paper or a silicone baking mat. Bake in a 350F preheated oven for 25 minutes, until golden brown.
  5. Slice:Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer log to a cutting board and use a knife to cut into ¾-inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.
  6. Second bake:Reduce the oven temperature to 300F. Place the carrot cake biscotti back on the lined baking tray (standing up on its cut side) and bake for 12 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 10-12 minutes until crisp and golden.
  7. Cool and serveAllow biscotti to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool down completely before serving or drizzling with chocolate on top.

How to make white chocolate drizzle

These carrot cake biscotti are amazing as is, but you can dress them up a little with a drizzle of white chocolate or cream cheese frosting. I opted for chocolate for easier storage (since with a cream cheese drizzle, the cookies would have to be stored in the refrigerator within 2 hours).

You can melt the white chocolate in one of two ways:

  1. On the stove. Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the white chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
  2. In the microwave:The second way to melt chocolate (and an easier way) is in the microwave. Place a small heatproof bowl of white chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.

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