Carrot Biscoff Cake
February OMG where has time flown by.
We have been literally working on opening my Healthy Baking Lab for 3 years! Over 1 year in construction and almost ready to open. More on that in another blog post which I will share soon.
I love carrot cake and this is a favorite! Have you tried pairing carrot cake and Biscoff? It really is a match made in heaven, spicy, caramely, sweet, salty.
My husband raved about this cake and so many of you requested this recipe on Instagram stories so here it is.
I originally made this recipe for Silpat using their round mats which are cake liners which is brilliant because you can use them over and over, and no need for parchment paper.
Carrot Biscoff Cake
Prep time
Cook time
Total time
I love carrot cake and I have made my share of carrot cake recipes, this one really hits the spot and has a great texture and balance of moisture, the frosting is just the right sweetness and pairs so well with the biscoff glaze and crumble. Spelt flour adds a nutty flavor. The perfect Mother’s Day cake!
Author: Vanessa Musi
Serves: 8 pieces
Ingredients
- Ingredients: Makes: 1, 8 inch cake
- 2 large eggs, organic, room temperature
- 5 gr vanilla extract or paste
- 56 gr cane sugar or same amount of Swerve granular
- 56 gr brown sugar or coconut sugar
- 150 ml coconut oil melted (¾ cup) or avocado oil (I used avocado oil/ I love Chosen Foods)
- 3 medium carrots finely grated (1 ½ cups)
- 150 gr Spelt flour I love Bob's Red Mill (or you can use Bob's Red Mill Gluten Free all purpose flour)
- 1 teaspoon Ceylon cinnamon
- 0.5 gr/ ⅛ teaspoon freshly ground nutmeg
- 4 gr baking powder aluminum free and gluten free such as Rumford or Bob's Red Mill/ at high altitude use 2 gr
- 1 gr/ ¼ teaspoon baking soda/ at high altitude use half
- 4 gr/ 1 teaspoon fine sea salt
- 50 gr chopped pecans
- 50 gr yellow raisins, raisins or currants
- Vanilla bean cream cheese frosting:
- 60 gr butter American style unsalted butter is better here for frostings such as Land O Lakes (room temperature) or use a vegan butter such as Miyokos
- 200 gr cream cheese (room temperature) such as Philadelphia or use a vegan option such as Toffuti or Kite Hill (in Mexico Ahinsa Kitchen)
- ¼ teaspoon vanilla bean powder
- 40 gr confectioner’s sugar
- generous pinch of Maldon salt
- ¼ cup Biscoff or Speculoos spread (store bought) melted to drizzle on the sides
- Biscoff crumble:
- 35 gr finely ground Biscoff cookies
- 35 gr unsalted butter
- 35 gr spelt flour
- 35 gr almond flour
- 35 gr brown sugar
- Generous pinch Maldon salt
- ½ teaspoon vanilla extract
Method
- Prepare Cake:
- Preheat a convection oven to 170 C.
- Grease and line the bottom of 2, 8 inch cake pans with 8” Round Silpats. Sift flour, baking soda, baking powder and spices.
- In a KitchenAid mixer at medium speed: whisk eggs, vainilla and sugars until light and fluffy. Add oil and mix to combine. Add carrots, raisins and pecans. Add flour and mix until integrated. Pour batter evenly into the 2 prepared pans. Bake until a toothpick comes out clean aprox 15 mins, depending on the pan and oven. Let cool. Remove cakes from pans, let cool completely. Put each layer onto a cake plate. Fill and top with the frosting, drizzle melted Biscoff or Speculoos Spread on the sides and decorate with the crumble.
- Prepare the frosting:
- In a KitchenAid mixer with a paddle: mix butter, confectioner’s sugar, vanilla, salt and cream cheese until creamy. Don’t over mix.
- Prepare crumble
- Mix all the ingredients by hand in a bowl until a streusel or crumble is formed. Refrigerate while you preheat the oven.
- Bake on a Silpat over a perforated tray at 340 F until golden. Let cool. This can be done several days before.
Notes
You can make all parts of the cake the day before and assemble the day off. Or make crumble and freeze in a ziplock bag. Frosting lasts 5 days in fridge.
