Carrot Cake Biscotti & Giveaway!

I love baking. Honestly I WAY prefer it to cooking. This might have something to do with the fact that anything I bake is received by my family with joy and gratitude as opposed to the meals I cook each night which, frankly, are always a bit like a shot in the dark. Sometimes they hit their target and sometimes they are so far off from the target you would think that I was purposely trying to torture them.

Carrot-Cake-Biscotti recipe from

But as much as I love baking, there are some things I’ve never felt quite brave enough to attempt. And yet, it seems like the things I’m so afraid to try often are some of my most favorite desserts. It was only last year when I worked up the confidence to finally make crème brûlée.

So when Libby’s asked me to create a Spring recipe using one of their awesome (seriously folks these are the most fresh canned foods you’ve ever seen! No joke!) canned vegetables I decided it was time to overcome one of my biggest baking fears….biscotti.

It’s silly, I know, but those little slices of crunchy goodness have always seemed intimidating and complicated to me. But I decided that enough was enough!

carrot cake biscotti with white chocolate

I wanted to capture the flavors of carrot cake which is always a dessert that comes to my mind when I think of Spring and Easter.

And can I just tell you with all of the humility and grace and self-deprecation in the world that


carrot cake biscotti with raisins

And now, you can rock biscotti too!! I promise you that if I can do it so can you!

Carrot Cake Biscotti

Carrot Cake Biscotti


  • 1 large egg
  • 1/2 cup sugar
  • 1/2 tsp. baking powder
  • 1/2 cup pureed canned Libby's carrots (drain first)
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla
  • 1 1/4 cups flour
  • 1/4 cup golden raisins
  • white chocolate


  • Preheat oven to 350
  • Line a baking sheet with parchment paper or silicone liner
  • In a bowl, beat together the egg, sugar and baking powder with a whisk until it begins to fold back onto itself when you lift up the whisk.
  • Add the carrot puree, cinnamon, nutmeg, allspice, salt and vanilla and whisk all ingredients together.
  • Sprinkle the flour on top and then fold it in with a spatula.
  • Add the raisins and stir together.
  • Shape the dough into a flat log about 3 inches wide and 8 inches long. Moisten fingertips with water if dough becomes too sticky.
  • Bake for 40 minutes.
  • Remove from the oven and let it cool for 15 minutes. Lower the oven temperature to 300. Slice into 1/2 inch slices, put them back on the baking sheet and bake for another 30 minutes flipping them over halfway through.
  • Remove from oven and allow to cool completely before drizzling with melted white chocolate.

And because I’m so confident that you are going to want to overcome your own baking fears AND because of the generosity of the wonderful folks at Libby’s, we’re giving away an awesome prize package!

One lucky winner will receive this awesome Nutri Ninja Pro™ PLUS a fabulous assortment of Libby’s products.

That’s a prize value of over $100!



libby's prize package


So hurry up and enter to win below!

a Rafflecopter giveaway


*I received compensation in exchange for this recipe creation but all opinions expressed are 100% my own*

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  1. Hope Williams says

    Biscotti is a super simple, easy sweet for your mornings. Now that you have a basic guide line, some ingredients are interchangeable. Such as nuts, berries, and your liquids and dry goods. The possibilities are endless! As are the flavors. This looks like a yummy recipe. I should mention that I am a classically trained chef. So, if you need help converting just ask and I will be glad to help.
    Don’t be intimidated by any recipe, read it through first, then go for it.
    Have a blessed day, Hope

  2. Jill Nelson says

    I’ve only made triple chocolate biscotti for Christmas gifts. This sounds so much more like something I would like!!

  3. Karen J says

    Love biscotti too but my all time favorite spring dessert is old fashioned strawberry shortcake. So good and brings back great memories every time.

  4. says

    What a great recipe. Can’t wait to try it. My favorite recipe changes with the seasons and with holidays. For my Easter meal and my daughter’s birthday the favorite recipe will be my Coconut cake made from scratch and with fresh coconut. Cannot wait to start that this weekend.

  5. Stacy Ewart says

    Im going to make these and bring Sat am when to treat the ladies when we decorate the church for Easter ! This will be perfect ..Thank you

  6. Sally Croft says

    Looks delish, I love biscotti. Never have tried to make them, butI now I just might give it a try. Happy Easter to you and your family
    .PS: Thank to Libby for their great products.

  7. Leslie S. says

    I love all things lemon, so I tend to go with a lemon bar for springtime. I found a recipe online recently for a Mon Bake Lemon Bar with a crust made from cashews and dates that is wonderful. :)

  8. NancyP. says

    This Biscotti recipe sounds perfect for my next get-together! I’m using Libby’s pumpkin for a pie today. Thank you for a great Libby’s contest.

  9. Chris Ann says

    Spring time dessert favorite – is a tie between Lemon blueberry cake and sour cream cherry pie. I love the baked goods I make using Libby’s canned pumpkin! Thank you and have a wonderful Easter !

  10. Denise M says

    My fave is chocolate covered strawberries, both dark and milk chocolate and with a drizzle of white chocolate or rolled in nuts

  11. nicole dziedzic says

    My favorite spring dessert would have to be Lemon Cake for sure, it is so moist and delicious.

  12. maureen says

    I would have to say lemon squares though I make them all year long it is just that they are so fresh and remind me of spring.

  13. says

    Carrot cake whoppl pies are at the top of my list of desserts. However, I’m thinking carrot cake biscotti might take over. I don’t think I’ll feel so guilty eating them.

  14. says

    I never thought of using carrots and that Libbys have puree carrots to make sweets with. While biscotti is great to eat, making them scares me too. But I will try. I’m wanting to try scones and am thinking these carrots could be adapted for scones too. Thanks for braving it for all of us to try. Happy dipping!
    Barbara Ann
    Barbara Ann recently posted..Designing For Christmas Book of Floral Design Instructions Color Pictures Floral Displays Wreaths Garlands Room Decor Ideas for Holidays by BarbaraAnnsCreationsMy Profile

  15. TAMARA says


  16. Devra Shear says

    This receipe sounds GREAT! I’ve used Libby’s pumpkin for years, but have never tried their carrots. Great idea to keep them in the pantry if baking inspiration hits in the middle of the night. Carrot cake has always been my family’s favorite, so I can’t wait to try this biscotti. Thanks for a great blog….. I enjoy it with morning coffee!!!!!!!!

  17. Debbi Wellenstein says

    My favorite spring dessert is a yellow cake with pineapple filling and whipped cream frosting.

  18. martha says

    Springtime is sour cream pound cake (made with almond extract) with strawberries and whipped cream. Carrot cake is Christmas. I love biscotti, time to try making my own.

  19. Jessica Tysen says

    I can’t wait to try the carrot cake biscotti. My favorite Spring dessert is Jersey Cheesecake topped with berries. My Aunt Nellie used to make these cheesecakes for her neighbor’s French restaurant when she lived in New Orleans. It’s light and yet, decadent. I’ve served this to friends and family over the years and always get rave reviews.

  20. Jennifer Williams says

    I make a springtime dessert that involves layering pound cake, strawberries, strawberry jello and cool whip. The cake soaks up the jello and it’s amazing!

  21. Kristie says

    I made biscotti (chocolate peppermint) for the first time at Christmas and it was super easy. I definitely have to try this one too. Thank you for the recipe.

  22. Laurie Emerson says

    My favorite Spring dessert is my strawberry and rhubarb sauce that I serve warm over vanilla ice cream.

  23. Eugenia Hall says

    Lemon Curd Tartlets with fresh berries on them are lovely this time of year. When it gets a bit later Strawberry Pie is lovely too.

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