Moist, spicy carrot cake studded with toasted pecan pieces, filled with Biscoff cookie butter and fluffy Biscoff frosting, and topped with Biscoff cookie crumbs.
Ingredients
For the carrot cakes:
175g (or 6.1 ounces) pecans, chopped
4 large eggs (about 200g or 7 ounces without the shells)
240ml (or 1 cup) sunflower or canola oil
300g (or 1⅓ cup + 1½ teaspoon, packed) light brown sugar
320g (or 2½ cup + 1 tablespoon) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
3 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon table salt
400g (or 14 ounces) grated carrot
For the Biscoff frosting:
325g (or 1¼ cup + 2½ teaspoons) Biscoff cookie butter
120g (or ½ cup + 1½ teaspoons) unsalted butter, softened at room temperature
125g (or 1 cup) powdered sugar
1 tablespoon heavy whipping cream
To decorate:
200g (or ¾ cup + 2½ teaspoons) Biscoff cookie butter
6 Biscoff cookies
Instructions
Start with the carrot cakes:
Preheat the oven to 175°C/350°C (standard oven setting) and lightly butter three 18-cm/7-inch cake pans. Line the bottom of the pans with baking parchment.
Scatter the chopped pecans onto a cookie sheet lined with baking parchment and bake for 5-8 minutes, or until fragrant. Remove from the oven, set aside and allow to cool.
In a large bowl, whisk together eggs, oil and sugar until well combined. In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Whisk the dry ingredients into the egg mixture (this will take some muscle!). Finally, add the grated carrots and cooled pecans to the batter and fold them in using a rubber spatula.
Divide the batter evenly over the prepared cake pans, spread evenly, and place on a rack in the middle of the oven. Bake for 25-30 minutes, or until a tester inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for 15 minutes before turning the cakes out and allowing them to cool completely on a wire rack*.
While the cakes are cooling, make the Biscoff frosting:
In the bowl of a stand mixer fitted with the paddle attachment, combine Biscoff cookie butter and butter. Mix on high speed until lightened in color and fluffy, about 1 minute. Using a rubber spatula, scrape the sides of the bowl and mix again on high speed for 1 minute.
Using a rubber spatula, stir in the powdered sugar until combined, then mix on high speed until smooth and creamy, about 2 minutes, scraping the sides of the bowl with a rubber spatula when needed.
Add the cream and mix for another 3 minutes on high speed, scraping the sides and bottom of the bowl every now and then with your trusty rubber spatula.
To assemble:
First, make sure the cakes have cooled to room temperature. If they have, level the cakes (remove any dome) using a large serrated knife. Place one of the cakes, cut-side down, on a serving platter. Clear a space in your fridge for the cake.
In a heatproof bowl set over a pan of simmering water, gently melt de Biscoff cookie butter. Reserve 2 tablespoons of the Biscoff cookie butter to decorate the top of the cake.
Spoon about one third of the remaining Biscoff cookie butter over the first cake layer, then use an offset spatula to spread it evenly over the cake, pushing it towards and slightly over the edges of the cake. Place the serving plate with the first cake layer in the fridge to allow the Biscoff to set. This will take about 5 minutes.
Once the Biscoff has set, remove from the fridge. Plop one third of the Biscoff frosting onto the center of the cake. Using an offset spatula, push the frosting towards the edges of the cake, spreading it evenly over the cake layer.
Place the second cake layer cut-side down on top of the first and press down lightly. Add a layer of melted Biscoff like you did with the first cake layer, allow it to set in the fridge, then add a layer of Biscoff frosting. Repeat with the final third layer.
Crush the Biscoff cookies by placing them in a ziplock bag (make sure to squeeze the air out) and smashing them with a rolling pin. Sprinkle the Biscoff crumbs over the top of the cake, then drizzle the reserved melted Biscoff cookie butter over the crumbs (you may need to re-melt it first). Serve immediately or keep at room temperature up to five hours. The cake will keep, stored in an airtight container in the fridge, for 3-5 days. Allow the cake to come to room temperature before serving.
Notes
* Cakes can be made a day ahead. Store cooled cakes in an airtight container or wrap tightly with plastic wrap.
Recipe by The Tough Cookie at https://thetoughcookie.com/2016/04/18/triple-biscoff-carrot-cake/