The things you’ll need

• ¾ cup plus 2 tablespoons all-purpose flour
• 1 cup dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch ground nutmeg
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, melted
• 1 large egg
• ½ teaspoon vanilla extract
• 2 cups shredded carrots
• 2 tablespoons buttercream
• White chocolate coating
• Biscoff cookie crumbs for decoration

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• 8-inch cake pan lined and sprayed
• Cake tester
• Stand mixer with paddle
• Ice cream scoop
• Baking sheet lined with parchment paper
• Small white cutting board
• Wax paper
• Tape
• Orange royal icing in a decorating bag fitted with #4 tip
• Green royal icing in a decorating bag fitted with #16 small star tip
• Small offset spatula

Let’s get started!

1. Preheat oven to 350°F.
2. In a large bowl mix flour, cinnamon, nutmeg, baking powder, baking soda and salt.
3. In a medium bowl, mix together butter, sugar, eggs and vanilla extract.
4. Mix shredded carrots and wet ingredients into the dry ingredients.
5. Pour batter into a sprayed and lined cake pan and bake for 35 minutes.

Time to decorate!

1. Using orange and green royal icing, pipe carrots onto wax paper. Allow to dry for 1 hour.
2. Cool cake completely and cut into chunks. Place cake into bowl of stand mixer and paddle until crumbly.
3. Add buttercream and paddle until smooth cake forms.
4. Portion and roll into balls. Refrigerate for 30 minutes.
5. Roll balls in melted white coating chocolate and place on wax paper, then top with hardened carrot and cookie crumbs.
6. TaDa! Hoppity hop the flavor don’t stop!