Recipe & Photos by Chef Vanessa Musi
Serves : 8
Ingredients: Makes one 8” cake
- 2 large eggs, organic, room temperature
- 5 gr vanilla extract or paste
- 56 gr cane sugar
- 56 gr brown sugar or coconut sugar
- 150 ml coconut oil melted (¾ cup) or avocado oil
- 3 medium carrots finely grated (1 ½ cups)
- 150 gr Spelt flour (or Bob's Red Mill Gluten Free all purpose flour)
- 1 teaspoon cinnamon
- 0.5 gr/ ⅛ teaspoon freshly ground nutmeg
- 4 gr baking powder
- 1 gr/ ¼ teaspoon baking soda
- 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 unsalted butter (room temperature)
- 200 gr cream cheese (room temperature)
- 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
- 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
- Preheat a convection oven to 340°F.
- Lime the bottom of two 8” cake pans with 8” Round Silpats. Sift flour, baking soda, baking powder and spices.
- In a stand mixer at medium speed: whisk eggs, vanilla 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 stand mixer with a paddle: mix butter, confectioner sugar, vanilla, salt and cream cheese until creamy. Don’t over mix.
- Mix all 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.