Carrot Biscoff Cake
Biscoff cookies, also known as Speculoos cookies, are originally from Belgium, and they’ve gained popularity globally for their distinct taste and versatility. These thin, crunchy cookies pair perfectly with a cup of coffee or tea, making them an ideal choice for a quick snack or as a light dessert option.
And an ideal choice to pair with a classic of spring baking - carrot cake!
Moist dessert that combines the rich flavours of spiced carrot cake with the unique sweetness of Biscoff spread. This cake is a perfect treat for those who enjoy a fusion of comforting flavours.
The moist and tender carrot cake layers are infused with Biscoff spice mix and sweet shredded carrots, adding a natural sweetness and a pleasant texture to the cake. Then, the Biscoff spread with its caramelised taste brings a deliciously unique twist to the traditional carrot cake recipe.
The cake is coated with cream cheese frosting, enhancing the flavours of the cake itself. This velvety layer of frosting effortlessly marries with the indulgent flavours of the cake, imparting a subtle, yet sublime creaminess with every mouthful. The delicate balance between the richness of the cake and the smoothness of the frosting culminates in a harmonious symphony of taste and texture, making each bite a luxurious delight for the senses.
And I don’t have to tell you, this is a cake that will be gone in a whiff!
Whisk together ground walnuts, flour, a pinch of salt, baking powder, baking soda and Biscoff spice blend.
Separately mix eggs with brown sugar for 2 minutes, then add oil, Biscoff spread and vanilla extract and combine.
Add grated carrots in the wet ingredients.
Mix dry and wet ingredients, then divide between 2 lined baking moulds. Bake in a preheated oven at 180°C/ 356°F for 30-35 minutes, or until the toothpick comes out clean.
Leave the sponge cakes to cool down, then brush them with milk.
Mix the whipping cream with whipping cream stabilizer until soft peaks, then add cream cheese and icing sugar, and whip until stiff peaks.
Spread a third of the cream over the first sponge cake and top with the other one. Coat the cake with another third of the cream, then refrigerate for an hour.
Frost the cake with the rest of the cream, then refrigerate overnight.
Carrot Biscoff Cake
Ingredients
Instructions
- Whisk together ground walnuts, flour, a pinch of salt, baking powder, baking soda and Biscoff spice blend.
- Separately mix eggs with brown sugar for 2 minutes, then add oil, Biscoff spread and vanilla extract and combine.
- Add grated carrots in the wet ingredients.
- Mix dry and wet ingredients, then divide between 2 lined baking moulds. Bake in a preheated oven at 180°C for 30-35 minutes, or until the toothpick comes out clean.
- Leave the sponge cakes to cool down, then brush them with milk.
- Mix the whipping cream with whipping cream stabilizer until soft peaks, then add cream cheese and icing sugar, and whip until stiff peaks.
- Spread a third of the cream over the first sponge cake and top with the other one. Coat the cake with another third of the cream, then refrigerate for an hour.
- Frost the cake with the rest of the cream, then refrigerate overnight.
