Pumpkin spiced carrot cake with Biscoff Glaze

There’s something magical about the way warm spices fill the kitchen when you bake — cinnamon, nutmeg, cloves, and ginger mingling with the sweetness of carrots and pumpkin. This Pumpkin Spice Carrot Cake with Biscoff Glaze is my ode to cozy baking days — when the weather cools, the light softens, and all you want is a slice of something spiced, moist, and comforting.

This cake brings together the best of two classics — the sweetness of a traditional carrot cake and the earthy warmth of pumpkin spice. The grated carrots add moisture, while the pumpkin purée makes the crumb beautifully soft and tender. Every bite feels like fall wrapped in a forkful — fragrant, slightly nutty, and deeply satisfying.

And then there’s the glaze — a silky drizzle made with Biscoff spread that adds a caramelized, spiced sweetness, elevating the humble carrot cake into something unforgettable. When it sets, it gives the cake a glossy finish that’s as beautiful as it is indulgent.

Whether you’re baking for a festive table, a cozy weekend, or simply to fill your home with the scent of autumn, this Pumpkin Spice Carrot Cake is the kind of recipe that wins hearts. It’s easy to make, perfect for gifting, and pairs wonderfully with a hot cup of coffee or chai.
So, preheat your oven, gather your spices, and get ready to bake your way into pure comfort — because this cake truly tastes like a warm hug.

Pumpkin spice carrot cake with Boscoff glaze

This moist Pumpkin Spice Carrot Cake with Biscoff Glaze combines the warmth of fall spices with the sweetness of carrots and pumpkin. Perfect for festive gatherings or cozy evenings at home.

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Prep Time 30 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 tbsp Butter
• 1 tbsp All purpose flour
• 1/2 cup (118 ml) Canola oil
• 1 cup (226gms) castor sugar
• 142 gms Carrots Finely grated
• 1/2 cup (118ml) milk
• 1/4 cup (62gm) Pumpkin Puree see notes
• 1-1/4 Cup (177gm) cake flour See Notes
• 1-1/2 tspn Cinnamon
• 1 tspn Powdered cloves
• 1 tspn Baking powder
• 1/4 tspn Salt
• 1/2 tspn Grated nutmeg

For the Biscoff Glaze

• 5 tbspn Lotus biscoff spread
• 2 tbspn Icing sugar
• 2 tbspn Milk

Equipment

• Oven
• Bundt pan

Method

 

For the cake

1. Preheat the oven at 180 C or 357F. Grease a bundt pan with butter and dust with flour and set aside
2. In a large Bowl, Add the canola oil, sugar and whisk until well combined
3. Stir in the pumpkin puree, milk and grated carrots and whisk till the mixture is light and frothy.
4. In a separate bowl, combine the flour, cinnamon powder, clove powder, ginger powder, salt baking powder and grated nutmeg and mix well.
5. Sift the dry ingredients so that they are well combined and gradually add them to the pumpkin-carrot mixture and mix till the ingredients are well combined.
6. Transfer the batter to the greased bundt pan and bake in a preheated oven for 35-40mins or till skewer inserted comes out clean.
7. Allow the cake to cool completely in the pan before transferring to a cooling rack

For the Glaze

1. In a bowl, mix the biscoff spread with icing sugar and mix while adding milk gradually one teaspoon at a time.
2. Feel free to adjust the consistency by increasing or decreasing the quantity of the milk to your glaze thickness liking
3. Pour the prepared glaze over the cake and set aside for a few minutes for the glaze to set.
4. This cake can be stored in an airtight container. It stays fresh for 3-5 days in the refrigerator.

Notes

1. For the cake flour, I mixed 165gms of All purpose flour and 12 gms of Corn starch.
2. For the Pumpkin puree, I cooked 1 cup of pumpkin cubes in 1/2 cup of water and blended them to a fine puree.