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Close-up of moist pumpkin spice carrot cake with biscoff glaze

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
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.