Carrot Cake Biscotti

by Erin

These carrot cake biscotti are dressed up for spring with a drizzle of lemon glaze and dried lemon peel on top. Perfect served with a cup of tea or enjoy alone!

Carrot Cake Biscotti.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Somehow, in over 12 years these Carrot Cake Biscotti are only the third biscotti recipe to ever grace the pages of The Spiffy Cookie – the other two being Nutella Stuffed Biscotti and Peanut Butter Stuffed Chocolate Biscotti (I like stuffed things, evidently).

But they are the ninth carrot cake-inspired recipe, joining the ranks of: Carrot Cake Banana Bread, Carrot Cake Batter Dip, Carrot Cake Cookies and even Carrot Cake Breakfast Cookies, Carrot Cake Oatmeal, Carrot Cake Pecan Pie, Carrot Cake Waffles, and of course Carrot Cake.

I don’t know about you, but carrot cake is one of the first cake flavors I think during the season of spring.

Carrot Cake Biscotti on a plate.

To freshen up the flavor of carrot cake for spring even further, once they are double baked, these carrot cake biscotti are drizzled with lemon glaze and sprinkled with with dried lemon peel on top. You can thank the generous sponsors of #SpringSweetsWeek for that flavor inspiration.

Speaking of, make sure to check out the other delicious treats listed before the recipe card. Then after the recipe card you can learn more about these fabulous sponsors of ours and enter to win some sweet swag!

Carrot Cake Biscotti with Dried Lemon Peel.
Wednesday #SpringSweetsWeek Recipes
  • Blood Orange Dutch Baby by That Recipe
  • Blood Orange Mimosa by Art of Natural Living
  • Carrot Pie by Cindy’s Recipes and Writings
  • Chocolate Orange Pots de Creme by A Day in the Life on the Farm
  • Chocolate Pots de Creme with Pink Peppercorns by Sweet Beginnings
  • Easy Fluffy Carrot Muffins by Jen Around the World
  • Eggless Orange Icecream by Magical Ingredients
  • Ginger Pear Cake by Karen’s Kitchen Stories
  • Key Lime Fudge by Family Around the Table
  • Lavender Chocolate Chip Cookies by Cookaholic Wife
  • Lemon Crumb Cake by Kate’s Recipe Box
  • Lemon Ginger Cookies by Hezzi-D’s Books and Cooks
  • Mango Fruit Custard by Palatable Pastime
  • Mango Mousse by A Kitchen Hoor’s Adventures
  • Sticky Spiced Orange Biscuits by Shockingly Delicious
  • Super Moist Mango Coconut Cake by Blogghetti
  • Triple Citrus Ginger Scones by Jolene’s Recipe Journal
  • We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

    Carrot Cake Biscotti with lemon glaze drizzle.

    Carrot Cake Biscotti.


    Yield: 14 Biscotti Prep Time: Cooking Time:
    Nutrition facts: 200 calories 20 grams fat



    • 2-1/2 cups all-purpose flour
    • 1-1/2 tsp baking powder
    • 1 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 tsp ground allspice
    • 1/4 tsp salt
    • 6 Tbsp unsalted butter, room temperature
    • 1/3 cup granulated sugar
    • 1/3 cup brown sugar
    • 2 eggs, room temperature
    • 1/2 tsp vanilla extract
    • 1/2 tsp almond extract
    • 1/2 cup finely shredded carrot (about 1 medium)
    • 1/2 cup shopped walnuts or pecans


    • 1 cup powdered sugar
    • Juice from 1 lemon
    • Dried lemon peel, optional for garnish


    1. Preheat the oven to 350°F.
    2. In a medium-sized bowl, sift together the flour, baking powder, cinnamon, allspice, and salt. Set aside.
    3. In a large bowl, beat the butter and sugars until the mixture is smooth and creamy. Beat in the eggs one at a time and extracts until just blended. Add the flour mixture on low speed of your mixer, stirring until smooth. Fold in the carrots and walnuts until evenly distributed.
    4. Scoop the dough onto a large sheet of parchment paper. Roll out into a 10×6-inch rectangle. Carefully lift and transfer to a cookie sheet.
    5. Bake for 25 minutes, or until lightly golden. Remove from oven and allow it to cool on the pan for 10 minutes. Meanwhile, reduce the oven temperature to 300°F
    6. Remove from the parchment and use a serrated knife to cut into 3/4-inch slices. Place back on the parchment-lined cookie sheet, cut-side-down, and bake 10 minutes. Flip and bake another 10 minutes or until golden.
    7. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
    8. While the cookies cool, in a small bowl whisk together the lemon juice and powdered sugar. Drizzle over cooled biscotti, sprinkles with dried lemon peel and allow to set before serving.
    Did You Make This Recipe?
    I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

    Source: Adapted from my Nutella Stuffed Biscotti and Lemon Olive Oil Sugar Cookies.

    Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE
    #SpringSweetsWeek 2023 Melissa's Produce Taylor and Colledge Selefina.
    Welcome to #SpringSweetsWeek 2023 hosted by Heather from Hezzi-D’s Books and Cooks! The sun is shining, the weather is getting warmer, and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway!

    This year 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, cookies, pies, jams, and even a few beverages! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa’s Produce, Anolon, Taylor and Colledge, and Selefina Spices for your generosity and support.

    We have an incredible giveaway with four amazing prizes and would love it if you would take a moment to read about it on my #SpringSweets Week 2023 giveaway post and the prizes that you can win! a Rafflecopter giveaway

    Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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    Christie March 25, 2023 - 6:26 pm

    I’ve never made biscotti, but I might have to change that. These look super delicious and I love the carrot cake flavors.

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    Audrey Stewart March 22, 2023 - 4:48 pm

    My husband has been making Biscottis since he was a child. He helped his grandma cook every day after school. He stayed with her after school because his parents worked. He will be making the carrot cake ones this weekend.

    Erin March 22, 2023 - 9:43 pm

    What a cute story, I can’t wait to hear what he thinks!

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