Chocolate Dipped Chai Carrot Biscotti

Many years ago if you asked me what made me happy I think I probably would have said my friends, tequila, and more tequila. Today, I’m sitting writing this while my baby girl naps on the couch. I’m only glancing over at her about every 30 seconds. These days, one of my favorite things is her. And one of my favorite things to do when she finally grants me a moment of stillness is to sit, and stare, and sip on something warm. It gives me all the feels.

Many years ago I was a girl on the move. Seeking out every experience life had to offer me. I never would have dreamed I’d be this little girls mama and a wife to the wonderful husband. But I’m so glad I am. Life changes. But I don’t mind. Because I’ve got a warm heart, a warm belly.

Hope you enjoy these crispy, crunchy, crumbly biscuits. They’re a sweet treat that is great on their own or paired with your favorite warm beverage.  Once they’re made, they’re easy to grab and they bring the coffee shop to you!



Yields: Two dozen slices 


  • Large Bowl
  • A food processor or blender
  • Spatula
  • Sifter
  • Vegetable Grater
  • Two 10 x 10 Baking Pans or a sheet pan
  • Butter
  • Parchment paper
  • Double boiler (optional)


For the biscotti 

  • 2 1/2 cups of all purpose flour
  • 6 grated carrots (about 12 oz)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp vanilla bean powder
  • 1/2 tsp cardamom powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp ground cloves
  • 1/2 tsp ginger powder
  • 1/2 tsp salt
  • 1/4 nutmeg powder
  • 1 cup of sugar (we use turbano)
  • 1/4 cup light brown sugar
  • 3 large eggs
  • 6 oz plain greek yogurt
  • 6 oz olive oil

For the chocolate 

  • 5-6 ounces of dark chocolate (70% cacao)


For the Biscotti 

  1. Preheat the oven to 350 degrees F
  2. Butter the bottoms and sides of your baking pans ( I use 10 x 10 cake pans) and line with parchment paper. If you don’t have parchment paper that’s okay. It’s just to help cakes be easily removeable from the pan.
  3. Place your grated carrots in a large bowl
  4. Sift the flour, salt, spices, baking powder, and baking soda over the carrots. Stir until carrots are coated in your dry mixture
  5. In a blender or food processor combine the sugar, brown sugar, eggs, and yogurt. When the mixture is fully combined, keep the motor running and drizzle in the olive oil.
  6. Pour your wet mixture into your dry and mix to fully incorporate. Pour your batter into your baking pans. The batter should be about 1-2 inches deep. It is a cake mix and there are leavening agents, so the cake will rise some!
  7. Place in the oven on the middle rack and bake for approximately 20-25 minutes or until the middle of the cake is cooked. You can do the toothpick test or use a thermometer. The middle of the cake should be between 205-210 degrees F.
  8. Turn the oven temperature down to 250 degrees.
  9. Once the cakes are done take them out of the oven and allow them to cool completely. Remove them from the pan and cut them into one inch slices.
  10. Place them back onto a sheet pan and into the oven for 1 hour or until they are crispy. Remove them and allow them to cool completely again.

For the Chocolate

  1. Roughly chop your chocolate into small pieces
  2. In a pan or double boiler melt half of the chocolate. Take your pan off of the heat and add the rest of the chocolate. Stir constantly until the chocolate is fully melted. This helps the chocolate to keep it’s shine without having to go through all of the steps of tempering it.
  3. Transfer the chocolate to a long skinny glass and dip the biscotti down into it, covering half of each slice. If you don’t have a long skinny glass you can also take a spatula and spread the chocolate over each side of biscotti
  4. Place on a wire cooling wrack or sheet pan and allow to cool in the fridge.
  5. Enjoy within one week’s time!

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