Carrot Biscoff Cake

February OMG where has time flown by.

We have been literally working on opening my Healthy Baking Lab for 3 years! Over 1 year in construction and almost ready to open. More on that in another blog post which I will share soon.

I love carrot cake and this is a favorite! Have you tried pairing carrot cake and Biscoff? It really is a match made in heaven, spicy, caramely, sweet, salty. 

My husband raved about this cake and so many of you requested this recipe on Instagram stories so here it is. 

I originally made this recipe for Silpat  using their round mats  which are cake liners which is brilliant because you can use them over and over, and no need for parchment paper.


5.0 from 1 reviews
Carrot Biscoff Cake
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I love carrot cake and I have made my share of carrot cake recipes, this one really hits the spot and has a great texture and balance of moisture, the frosting is just the right sweetness and pairs so well with the biscoff glaze and crumble. Spelt flour adds a nutty flavor. The perfect Mother’s Day cake!
Serves: 8 pieces
  • Ingredients: Makes: 1, 8 inch cake
  • 2 large eggs, organic, room temperature
  • 5 gr vanilla extract or paste
  • 56 gr cane sugar or same amount of Swerve granular
  • 56 gr brown sugar or coconut sugar
  • 150 ml coconut oil melted (¾ cup) or avocado oil (I used avocado oil/ I love Chosen Foods)
  • 3 medium carrots finely grated (1 ½ cups)
  • 150 gr Spelt flour I love Bob's Red Mill (or you can use Bob's Red Mill Gluten Free all purpose flour)
  • 1 teaspoon Ceylon cinnamon
  • 0.5 gr/ ⅛ teaspoon freshly ground nutmeg
  • 4 gr baking powder aluminum free and gluten free such as Rumford or Bob's Red Mill/ at high altitude use 2 gr
  • 1 gr/ ¼ teaspoon baking soda/ at high altitude use half
  • 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 butter American style unsalted butter is better here for frostings such as Land O Lakes (room temperature) or use a vegan butter such as Miyokos
  • 200 gr cream cheese (room temperature) such as Philadelphia or use a vegan option such as Toffuti or Kite Hill (in Mexico Ahinsa Kitchen)
  • 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
  • Biscoff crumble:
  • 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
  1. Prepare Cake:
  2. Preheat a convection oven to 170 C.
  3. Grease and line the bottom of 2, 8 inch cake pans with 8” Round Silpats. Sift flour, baking soda, baking powder and spices.
  4. In a KitchenAid mixer at medium speed: whisk eggs, vainilla 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.
  5. Prepare the frosting:
  6. In a KitchenAid mixer with a paddle: mix butter, confectioner’s sugar, vanilla, salt and cream cheese until creamy. Don’t over mix.
  7. Prepare crumble
  8. Mix all the ingredients by hand in a bowl until a streusel or crumble is formed. Refrigerate while you preheat the oven.
  9. Bake on a Silpat over a perforated tray at 340 F until golden. Let cool. This can be done several days before.
You can make all parts of the cake the day before and assemble the day off. Or make crumble and freeze in a ziplock bag. Frosting lasts 5 days in fridge.

Vegan Chocolate Cake

Vegan Chocolate Cake

Father’s Day is here!

If my Father could eat I am sure he would love this recipe as much as I adore it! My Father has had diabetes for years and he is fed through his stomach because he can’t swallow. It has been devastating and one of the hardest things I have been though and we have as a family, I cannot imagine how he feels. So I made this cake in his honor and because it is also my husband’s favorite. When Santa Barbara Chocolate asked me to make a recipe for them using their 72% chocolate I immediately thought of this killer vegan chocolate cake which I have also made #glutenfree and #wholegrain. I love Santa Barbara Chocolate products and I am featuring their 72% chocolate which is organic, soy free and super creamy and comes in callets! I use it in all my #paleo recipes. They also make the best cocoa in the planet seriously. Use code: CHEFVANESSA to get 10 % off any of their amazing products.

Such a simple and elegant recipe, low in sugar, great texture and a crowd pleaser. I have made it 4 times in 4 weeks, I love it that much. Plus I get to use all my favorite ingredients from Santa Barbara Chocolate one of my all time favorite brands.

Huge thanks to Santa Barbara Chocolate for sponsoring this post, and thank you all for supporting the brands I love. All opinions are my own. #sponsored 

This recipe is adapted from Thermomix and I have given it my twist. If you are vegan and #glutenfree and #nutfree this is a great recipe! It would also make great cupcakes! You can also make a smaller cake and bake it into 2 layers and fill with raspberry jam or drizzle with my new nutella

As usual, I recommend you scale this recipe BEFORE making it: a great mise en place makes a successful recipe. Use the scale I recommend.

Be sure to get your Thermomix to make this killer recipe! And definitely get the new Thermomix TM6 

5.0 from 2 reviews
Vegan Chocolate Cake
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This Vegan Chocolate Cake is to die for! It is a perfectly balanced recipe. I adapted it from Thermomix and added my twist. You can make a #glutenfree version and a #wholegrain version. This chocolate cake is perfect for any BDAY party and a tried and tested crowd pleaser.
Recipe type: Dessert
Serves: 1 medium cake
  • 70 gr avocado oil (I use Ahuacatlan in Mexico and Chosen Foods in the US)
  • 224 ml almond milk, unsweetened (for #nutfree use coconut milk)
  • 1 tablespoon apple cider vinegar such as Braggs
  • 126 gr coconut sugar
  • 1 teaspoon vanilla
  • 168 gr organic flour or gluten free flour Bobs Red Mill 1: 1 (blue label only) or spelt flour (same amounts)
  • 28 gr vegan cocoa Santa Barbara: use code CHEFVANESSA to get 10 % off
  • 1 teaspoon gluten free, aluminum free baking powder (at high altitude use ½ teaspoon)
  • ½ teaspoon baking soda (at high altitude use ¼ teaspoon) I use Bobs Red Mill
  • ¼ teaspoon fine sea salt
  • 56 gr chopped 72% organic chocolate Santa Barbara: use code CHEFVANESSA to get 10 % off
  • 112 gr 72% chocolate Santa Barbara use code CHEFVANESSA to get 10 % off
  • 52 gr almond milk, unsweetened (for #nutfree use coconut milk)
  • 14 gr pure maple syrup
  • 1 teaspoon vanilla
  1. METHOD:
  2. Prepare Cake: grease and line the base of a 9 inch cake pan. Preheat oven to 350 F (170 F).
  3. Put the almond milk and apple cider vinegar in the Thermomix and mix 1 min at speed 1. Rest 5 mins.
  4. Add coconut sugar, vanilla, oil and mix 30 seconds at speed 4.
  5. Add flour, cocoa, baking powder, baking soda and salt and mix 20 seconds at speed 5. Scrape the bowl with the spatula.
  6. Add chocolate and mix 10 seconds speed 3.
  7. Empty the batter into the prepared pan and bake 30 minutes aprox (or until a toothpick comes out clean). Take out and let cool. Un mold Cool and decorate with chocolate ganache.
  8. Once cake is cool: Prepare Ganache: Put the chocolate in the Thermomix and process until finely grinding at speed 10 for 10 seconds.
  9. Scrape the bowl and add milk and maple syrup and cook 2 mins at 55 C speed 2.
  10. Remove and let cool slightly. Put the ganache onto the cold cake. Decorate with cocoa nibs and roasted peeled and chopped hazelnuts.



I had my worst hypoglycemia episode in 2005 just before moving to Chicago. I had sold my Pastry Workshop in 1 hour and was ready to change my life to move to Chicago to pursue my dreams to study a Pastry program abroad. It was a very stressful 2 months to say the least. I fainted and blacked out in the movies and my blood sugar was at 45 .. the lowest level ever. I could not even get on a wheel chair and I felt terrible for weeks. After seeking help, I ended up finding a holistic doctor, an iridiologist and a healer who learned with the chamanes from Chihuahua. He told me I needed to re frame my life completely and that I needed to do something totally different. He told me I was pre diabetic and that I should not eat: dairy, gluten, commercial meat or chicken, farm raised fish or sugars. So besides changing the way I ate and lived (I was 100 % focused on work and my professional life was EVERYTHING) I had to create a new way of baking.  I was determined to create 1 recipe that I could eat. So in one of my consulting projects I had tasted the famous Matcha Cake from Carolo and I knew I wanted to recreate it in a healthy way: eliminating flours, grains, refined sugar and this new version of that original recipe is now grain free and paleo! 

My husband Erin loved it and he secretly ate 3 pieces! Which is the best review I can get. Because as you can imagine he has become a picky foodie! The best part of this cake is that it is:

Moist, super easy, light, pairs with many fillings, can be made so many ways: naked cake, cupcakes, travel cake, sheet cake.

Subscribe to my YouTubethen check the video for the step by step to make this recipe! Enjoy! Happy Baking! If you make this recipe please share on Instagram and tag me @chefvanessamusi #noblebaking so I can share your creations.


5.0 from 1 reviews
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Make this cake! It's life changing! Moist, fresh, spongy, lasts for many days, fill it with berries, apricots, chocolate ganache, whipped cream. Even non matcha lovers will love it! If you DON'T love matcha turn it into a lemon or orange cake.
Serves: 1, 6 inch cake
  • ½ cup pure maple syrup
  • 3 large eggs, preferably organic, pasture raised
  • 5 gr vainilla
  • ¾ cup of my paleo flour blend see below
  • 50 gr fine blanched almond flour (I get mine at Costco it’s so good and much cheaper!)
  • 4 gr aluminum + gluten free baking powder such as Rumford (at high altitude use 2 gr)
  • 3 gr fine sea salt
  • ¼ cup avocado oil
  • ¼ cup coconut cream from can (full fat, well stired)
  • 1 tablespoon culinary grade organic matcha powder (see notes for orange or lemon version)
  • Filling:
  • ½ cup fresh raspberries, cherries, blackberries or blueberries
  • Whipped Coconut Cream:
  • 2 cans of coconut milk (the best ones are Whole Foods 365 brand organic) chill for 2 days unopened in your fridge. Open and remove the thick part ONLY!
  • Add 1 pinch vanilla powder (not vanilla extract as it will turn brown) add a pinch of ses salt I like Maldon Salt.
  • Store cream well covered in fridge until ready to use it keeps well for about 3 days.
  • Coconut milk powder or coconut creamer to use as healthy confecioners sugar
  1. Grease 2, 6 inch round cake pans with coconut spray and line with parchment paper. Preheat convection oven to 345 F, a regular oven to 350 F.
  2. Sift flours and baking powder, salt and matcha.
  3. In a KitchenAid mixer with a whisk, beat eggs, vanilla and maple syrup, beat until airy and lemon color. Add the oil and mix until combined. Add coconut cream and mix. Add the sifted flour. Mix to combine. Don’t over mix.
  4. Pour batter into prepared pans. Bake for aprox 15 mins until a toothpick comes out clean approx. 25-30 mins depending on your oven. Remove from oven, let cool on rack.
  5. Remove cakes from pans. Cool on rack. Fill cake with cream, fill with berries and decorate the top with coconut milk powder.
My Paleo multipurpose flour: mix then measure
1 cup fine blanched almond powder
½ cup arrowroot starch
¼ cup coconut flour
¼ cup tapioca starch (called tapioca flour / not to be confused with cassava flour)
Sift flours and mix with a whisk.
Measure how much the recipe calls for. Save the rest.

For lemon or orange version: remove matcha, and add zest of 2 lemons or 1 orange, change coconut cream for orange juice (for lemon version mix ½ lemon juice ½ coconut cream)

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