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 allrecipes.com) 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
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup chopped walnuts
1 cup crushed pineapple, drained
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.
- 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.
- Pour into 9 X 13 inch pan. Bake at 350 degrees for about 45 minutes. Allow to cool in the pan.
- 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.
- Preheat oven to 300 degrees F (150 degrees C). Cover a cookie sheet with parchment paper.
- 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).
- Place the cut pieces of cake on the cookie sheet, close but not touching.
- 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.
- 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.