INGREDIENTS
400 g
Carrot
4
Eggs, large
320 g
All-purpose flour
2 tsp
Baking powder
1/2 tsp
Baking soda
3 tsp
Cinnamon, ground
1/4 tsp
Cloves, ground
1/2 tsp
Nutmeg, ground
125 g
Powdered sugar
1/8 tsp
Table salt
240 milliliters
Sunflower or canola oil
175 g
Pecans
6
Biscoff cookies
120 g
Butter, unsalted
525 g
Cookie butter
1 tbsp
Heavy whipping cream
300g (or 1⅓ cup + 1½ teaspoon, packed) light brown sugar