Carrot Pineapple Biscotti

Got carrots? Make biscotti!

Got carrots? Make biscotti!

I have to admit: I made these on a whim. I had carrots in my crisper that were no longer crisp.

I found a recipe (on for Carrot Pineapple Cake, made a few changes due to ingredient deficit, and ended up with a 9 X 13 inch unfrosted cake.

Yikes! Yes, the carrot problem was solved, but what was I going to do with that much cake? I know, I know, I should’ve thought of that before I baked it. But you know how it is when a recipe just sounds so good! I thought about cutting up the cake and freezing more reasonable serving sizes. However, my freezer was pretty full and I know how these things get shoved to the back and forgotten. What to do?

Then I just happened to hear someone talking about biscotti, and I thought “Aha!” I had never actually made biscotti before, but I knew the general idea. So I just went for it. My recipe follows:

Carrot Pineapple Biscotti


1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1-3/4 cup sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup chopped walnuts
1 cup crushed pineapple, drained


The Cake:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.
  2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, walnuts and pineapple.
  3. Pour into 9 X 13 inch pan. Bake at 350 degrees for about 45 minutes. Allow to cool in the pan.
  4. Cut cake into eight equal pieces. Wrap (sandwich baggies are just the right size) and freeze overnight. This makes the cake much easier to slice. If you’re in a hurry, you can skip this step.

The Biscotti:

  1. Preheat oven to 300 degrees F (150 degrees C). Cover a cookie sheet with parchment paper.
  2. Remove a piece of the cake from its freezer wrapping and slice into 1/4 inch – 1/2 inch slices. (Thinner is better, in my opinion).
  3. Place the cut pieces of cake on the cookie sheet, close but not touching.
  4. Bake for 40 minutes. Turn the pieces over, and bake another 20 minutes. Then turn off the oven and let the biscotti stay in the oven as it cools.
  5. Remove to a cooling rack.

These biscotti are crunchy and delicious, and will keep far longer than they will last.

Although I haven’t tried it, I’m sure you could adapt the biscotti part of this recipe to use any leftover (unfrosted) cake. Mmm, banana bread biscotti.

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