Carrot Cake Biscotti Recipe
If you’ve been looking for a great way to enjoy the flavor of carrot cake without all the fuss of making an actual cake, then look no further than this delicious Carrot Cake Biscotti recipe. This biscotti is the perfect combination of crunchy and sweet, with a flavor that’s sure to satisfy any carrot cake craving. Not only is this biscotti recipe easy to make, but you can also store it for up to two weeks in an airtight container. So whether you’re looking for an easy breakfast or a delicious snack, this Carrot Cake Biscotti recipe is sure to be a hit.
Ingredients
To make this Carrot Cake Biscotti recipe, you’ll need:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup finely shredded carrots
1/2 cup chopped walnuts
1/4 cup currants
Instructions
The first step in making this Carrot Cake Biscotti recipe is to preheat your oven to 350 degrees Fahrenheit. Then, line a baking sheet with parchment paper and set it aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until combined. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract, then slowly add in the flour mixture, stirring until just combined.
Fold in the carrots, walnuts, and currants until evenly distributed throughout the dough. Divide the dough in half and shape each half into a log that’s about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet and bake for 25 minutes.
Remove the baking sheet from the oven and reduce the oven temperature to 325 degrees Fahrenheit. Allow the logs to cool for about 10 minutes, then use a sharp knife to slice them into 1/2-inch thick slices. Place the slices back onto the baking sheet and bake for an additional 10 minutes, flipping the biscotti halfway through. Allow the biscotti to cool completely before serving.
Nutrition
Each serving of this Carrot Cake Biscotti recipe contains:
Calories: 169
Fat: 7.4g
Carbohydrates: 21.5g
Fiber: 1.2g
Protein: 3.2g
Sugar: 9.2g
This Carrot Cake Biscotti recipe is a great way to enjoy the flavor of carrot cake without all the fuss of making an actual cake. This biscotti is the perfect combination of crunchy and sweet, with a flavor that’s sure to satisfy any carrot cake craving. Not only is this biscotti recipe easy to make, but it’s also great for storing and enjoying later. Whether you’re looking for an easy breakfast or a delicious snack, this Carrot Cake Biscotti recipe is sure to be a hit.
For the best results, be sure to use the freshest ingredients you can find, such as freshly grated carrots and freshly chopped walnuts. If you’re using dried fruit, be sure to rehydrate it first in warm water for about 15 minutes before adding it to the dough. And for an extra flavor boost, try adding a teaspoon of freshly grated orange zest to the batter.
For a delicious variation on this Carrot Cake Biscotti recipe, try adding 1 cup of raisins or dried cranberries to the dough. Or, if you’re feeling extra adventurous, try adding a 1/2 cup of toasted coconut flakes or chopped pecans. The possibilities are endless!
No matter what variation you choose, this Carrot Cake Biscotti recipe is sure to be a hit. With its delicious flavor and easy preparation, this recipe is sure to become a favorite in your household. So next time you’re looking for an easy breakfast or a delicious snack, give this Carrot Cake Biscotti recipe a try. You won’t be disappointed!
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