Carrot and Biscoff Cake
- Category: Dessert
Ingredients
Scale
Carrot Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1½ 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:
- â…“ 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 â…“ 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.
