Biscoff Carrot Cake

by

Honestly, I think biscoff makes everything better at this point.

Biscoff Carrot Cake

Biscoff Carrot Cake

Ingredients

  • CAKE
  • 150g carrot
  • 120g applesauce
  • 100g coconut yogurt
  • 100g biscoff spread
  • 60g maple syrup
  • 80g gluten-free all-purpose flour
  • 60g vegan vanilla protein powder
  • 3 tablespoons cinnamon
  • 2-3 teaspoons ginger
  • 1/2 teaspoon allspice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • FROSTING:
  • 100g dairy-free butter
  • 40g biscoff spread
  • 30g powdered sugar, sifted
  • 20g vegan vanilla protein powder
  • TOPPINGS
  • 30g melted biscoff spread
  • 3-4 biscoff biscuits, halved
  • 3-4 biscoff biscuits, crushed

Instructions

  1. Preheat the oven to 165°C and grease and line a cake tin with baking paper.
  2. Grate the carrot and put it in a big bowl. Add applesauce, yogurt, biscoff, and maple syrup. Whisk it all together.
  3. Add the flour, protein powder, cinnamon, ginger, allspice, baking powder, and baking soda. Fold until it's all mixed.
  4. Pour the batter into the prepared cake tin and spread it out evenly.
  5. Bake for about 15 minutes or until it’s golden and a skewer comes out mostly clean. Let it cool.
  6. For the frosting, combine the butter and biscoff in a medium bowl. Beat them together with a handheld mixer.
  7. Sift in the sugar and protein powder, then beat again until it’s smooth and fluffy.
  8. Spread the frosting on top of the cake.
  9. Drizzle the melted biscoff on top and swirl through.
  10. Cut into 6-8 slices and top each with half a biscuit and a sprinkle of crushed biscuit.
  11. Enjoy!

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