Cookie Butter Carrot Cake
Moist carrot cake infused with warm spices, topped with Biscoff cream cheese frosting and a hidden layer of cookie crumbs for extra flavour in every bite!
Servings: 10 slices
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
Tips & Common Mistakes
- 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.