The fall colours are absolutely PEAKING right now, which means I am craving all the cozy, spiced flavours. Carrot cake has always been a favourite of mine, but I wanted something quick and simple to make. So I decided to do just a single-layer snacking cake! But, of course, I couldn’t resist elevating it just a little… I added a layer of crushed Biscoff cookies on the bottom and mixed a bit of Biscoff cookie butter spread into the cream cheese frosting. It adds a sweet, caramel-like flavour that pairs perfectly with the warm spices and takes this classic cake to a whole new level.
You can have this cake baked and decorated and ready to eat within an HOUR! Pretty good for a frosted cake.
The cake itself is quite simple; you start with all-purpose flour and mix in a warm blend of spices — all-spice, cinnamon, cloves, ginger, and nutmeg — that make the kitchen smell amazing while it bakes. The brown sugar adds a lovely depth of flavour and moisture, and the eggs, along with yogurt or sour cream, keep the cake nice and tender. Of course, the star of the show is the freshly grated carrots, which bring a natural sweetness and keep the cake super moist. A sprinkle crushed Biscoff cookies at the bottom of the pan brings some texture and a hint of caramel flavour. And for the frosting, a sweet and tangy cream cheese frosting, blended with Biscoff spread for more of that cookie butter flavour.
Now, what to do if you’re missing some of the key ingredients? Let’s seeeee…
If you’re out of sour cream or greek yogurt, you can easily swap the ¼ cup of sour cream or Greek yogurt for ¼ cup of unsweetened applesauce or coconut yogurt. For those who need a gluten-free version, simply replace the all-purpose flour with a 1:1 gluten-free baking flour blend. And if you don’t have all the individual spices on hand, 3 teaspoons of pumpkin pie spice or apple pie spice will work nearly as well 🙂 Lastly, if cookie butter isn’t available (SAD!), salted caramel sauce or dulce de leche can be delicious alternatives that add a similar sweetness and creaminess.
Happy baking!
Cookie Butter Carrot Cake
Ingredients
Cake
- 160 g all-purpose flour 1¼ cups
- ½ tsp all-spice
- 1½ tsp cinnamon
- ½ tsp cloves
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 120 mL canola oil ½ cup
- 200 g brown sugar packed (1 cup)
- 2 large eggs
- 60 g sour cream or plain Greek yogurt ¼ cup
- 1 tsp vanilla extract
- 120 g grated carrot 1 cup
- About 5 Biscoff cookies crushed
Cream Cheese Frosting
- 115 g cream cheese softened (4 oz)
- 60 g butter softened (¼ cup)
- 180 g icing sugar 1½ cups
- 1 tsp vanilla extract
- 60 g Biscoff spread ¼ cup
Instructions
For the Cake
- Preheat your oven to 325°F (165°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper. Sprinkle the crushed Biscoff cookies evenly over the bottom of the pan.
- In a medium bowl, whisk together flour, allspice, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, whisk together the canola oil and brown sugar until smooth. Add eggs, sour cream, and vanilla extract, mixing until everything is well incorporated.
- Fold in the grated carrot until evenly distributed.
- Gradually add the dry ingredients into the wet mixture, folding until just combined. Avoid overmixing to keep the cake tender.
- Pour the batter over the crushed cookies in the prepared cake pan. Smooth the top and bake for 36-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
For the Biscoff Cream Cheese Frosting
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the icing sugar, beating until the frosting is light and fluffy.
- Mix in the vanilla extract and Biscoff spread until evenly combined.
Assembly
- Once the cake has cooled completely, spread a generous layer of the Biscoff cream cheese frosting over the top.
- Slice and enjoy a piece of this unique, cookie-filled carrot cake!
Notes
- Do Not Overmix: Stir just until the dry ingredients are incorporated.
- Room Temperature Ingredients: Fully softened cream cheese and butter ensure a smooth frosting.
- Cookie Crumb Texture: The cookie layer gives a bit of crunch, so try to use crushed cookies rather than fine crumbs for the best result.
- Dairy-Free Option: Substitute the ¼ cup of sour cream or Greek yogurt with ¼ cup of unsweetened applesauce or coconut yogurt to keep the cake dairy-free.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version.
- Spice Mix Swap: If you don’t have all the individual spices, use 3 tsp of pumpkin pie spice or apple pie spice for a similar warm flavour profile.
- Cookie Butter Substitute: If you don’t have cookie butter, try using salted caramel sauce for a similar sweetness with a hint of salt, or dulce de leche for a creamy, caramelized flavour.
- Store the frosted cake in an airtight container in the fridge for up to 4 days. Make sure to let your slices come to room temperature before eating for the best flavour and texture.
