Carrot Cake Biscotti & Giveaway!

April 2, 2015

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.

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!

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

I ROCKED BISCOTTI!! 😉

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

Carrot Cake Biscotti

Ingredients

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

Instructions

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.

https://www.atthepicketfence.com/carrot-cake-biscotti-giveaway/

This recipe is copyrighted by At The Picket Fence

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!

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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