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Carrot Cake Biscotti

Colleen Kennedy
  • 60 minutes
  • Serves 24

INGREDIENTS

8 oz

Carrots

1/2 cup

Raisins

2

Eggs

3 1/2 cups

All-purpose flour

2 tsp

Baking powder

1/2 cup

Brown sugar

1 tsp

Cinnamon

1

Glaze

1/2 cup

Granulated sugar

1/2 tsp

Nutmeg

1/2 tsp

Salt

1/4 cup

Pecans

1

butter (1 stick