Carrot and Biscoff Cake

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This Carrot and Biscoff Cake has three layers of super moist, perfectly spiced sponge, a creamy Biscoff frosting, a gooey Biscoff filling, and a delicious Biscoff drip. It’s one of the best carrot cakes you’ll ever try! It’s egg-free and can be made dairy-free, making it both delightful and accessible for everyone!

Carrot and Biscoff Cake

Course Dessert

Ingredients
  

Carrot Cake:

  • 2 cups all-purpose flour
  • cups granulated sugar
  • tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 cup unsweetened applesauce
  • 1 cup plant-based milk almond, soy, or oat
  • ½ cup melted coconut oil or vegetable oil
  • 2 tsp vanilla extract
  • 2 cups grated carrots about 3 medium carrots

Biscoff Frosting:

  • ½ cup dairy-free butter
  • 1 cup Biscoff spread divided: ¾ cup for frosting, ¼ cup for filling
  • 3-4 cups powdered sugar
  • 2-3 tbsp plant-based milk as needed for consistency

Biscoff Filling:

  • ¼ cup Biscoff spread reserved from frosting
  • 2 tbsp coconut oil or dairy-free butter

Biscoff Drip:

  • cup Biscoff spread
  • 2 tbsp coconut oil or dairy-free butter

Instructions
 

Prepare the Carrot Cake Layers:

  • Preheat your oven to 350°F (175°C).
  • Grease and line three 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In another bowl, mix the applesauce, plant-based milk, melted coconut oil, and vanilla extract.
  • Add the wet ingredients to the dry ingredients, stirring until just combined.
  • Fold in the grated carrots.
  • Divide the batter evenly among the three prepared pans and spread it out evenly.

Bake:

  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Biscoff Frosting:

  • In a large bowl, beat the dairy-free butter and ¾ cup Biscoff spread until creamy.
  • Gradually add the powdered sugar, mixing until smooth.
  • Add plant-based milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.

Prepare the Biscoff Filling:

  • Melt ¼ cup Biscoff spread with 2 tbsp coconut oil or dairy-free butter until smooth.

Assemble the Cake:

  • Place one cake layer on a serving plate or cake stand.
  • Spread half of the Biscoff filling over the cake layer.
  • Place the second cake layer on top and spread the remaining Biscoff filling over it.
  • Top with the third cake layer.
  • Frost the top and sides of the cake with the Biscoff frosting.

Prepare the Biscoff Drip:

  • Melt ⅓ cup Biscoff spread with 2 tbsp coconut oil or dairy-free butter until smooth and slightly runny.

Decorate the Cake:

  • Drizzle the Biscoff drip over the top edge of the cake, allowing it to drip down the sides.
  • Optionally, pipe some extra frosting around the top edge or decorate with Biscoff cookies.

Serve:

  • Slice and serve at room temperature. Enjoy this indulgent treat!

Notes

  • Applesauce: Acts as an egg substitute, adding moisture and binding the cake ingredients.
  • Coconut Oil: Provides moisture and richness. You can substitute with another vegetable oil if preferred.
  • Biscoff Spread: For a smooth consistency, you may need to warm the Biscoff spread slightly before mixing into the frosting or using for the drip.

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