Biscoff Carrot Cake

When Biscoff and carrot cake meet – it can only be SCRUMPTIOUS! This one will become a favourite…and that DRIP!!😋😋😋

300 g soft brown sugar

350 ml oil

60 ml buttermilk OR amasi

3 eggs

5 ml salt

250 g crushed pineapple, drained

300 g grated carrots

80 g chopped pecan nuts

340 g flour

10 ml baking powder

10 ml ground cinnamon

5 ml bicarbonate of soda

100 Biscoff crumbs

BISCOFF FROSTING

300 g butter

400 g icing sugar

100 g Biscoff spread

5 ml vanilla extract

1 ml salt

45 ml cream

15 ml boiling water

TO COMPLETE

150 g Biscoff spread, melted

120 g Biscoff crumbs

More Biscoff cookies to decorate

TO MAKE THE CAKE: Preheat the oven to 180°C and grease and line 3X 20 cm cake tins with baking paper.
Beat together the brown sugar, oil, buttermilk, salt and eggs for about 2 minutes
Add the grated carrot and crushed pineapple to the egg mixture.
Sift together the flour, baking powder, cinnamon and the bicarbonate of soda.Mix in the pecan nuts.
Add the dry ingredients to the egg and carrot mixture.Add the crumbled Biscoff cookies and mix well.
Pour batter into the prepared cake tins.
Bake until golden brown and cooked – about 25 minutes.
Cool and remove from cake tins.
TO MAKE THE BISCOFF FROSTING:Combine all the ingredients in the bowl of your electric stand mixer and start off beating at a very low speed to combine the ingredients. Beat on high speed until the frosting is very light and fluffy
TO FINISH OFF THE CAKE: Spread a dollop of buttercream on a cake plate and place the first cake on it.Top the first cake with a third of the buttercream and spread evenly over the cake. Sprinkle over a third of the Biscoff cookie crumbs.
Repeat with the next layer.
Top the cake with the third cake layer and frost the cake with the remaining frosting.
Melt the 150g Biscoff spread in the microwave until it’s melted and top the cake with it.Use a spatula to carefully push it around the edges of the cake until a drip forms.
Decorate with more cookie crumbs and pieces of Biscoff biscuit.