Carrot cake 🥕 with Melissa's speculaas crumble

Carrot cake 🥕 with Melissa's speculaas crumble

Purezento for me

When I sit in a café and let my soul dangle, I love to eat a delicious carrot cake with my cappuccino. In the past, I didn't even think of baking such a cake myself, because I thought it would be too complicated. Therefore, we have tried a lot and improved to have now with our Melissa's speculaas crumble mix a product with which a delicious carrot cake always succeeds and without much effort.

Ingredients for the cake:

  • 320g Melissa's Speculoos crumble
  • 40g whole cane sugar (brown sugar)
  • 2 eggs
  • 220g carrot
  • 120ml oil
  • Raisins, walnuts (at will)

Ingredients for the frosting/topping:

  • 100g cream cheese
  • 30g powdered sugar
  • 1 teaspoon lemon juice


First, chop the walnuts coarsely and chop the raisins.

Then put the eggs in a bowl with the brown sugar and oil and mix until everything is nicely evenly distributed.

Next, grate the carrots and add them to the bowl as well. Again, mix well.

Now add the Melissa's Spekulatius crumble baking mix and again mix everything well. Finally, only the chopped nuts and raisins are missing.

Put the dough into a cake pan lined with baking paper (I used one with a diameter of about 18cm) and bake in a preheated oven at 180°C (convection oven) for about 40 minutes.

While the cake is baking, prepare the topping.

The cream cheese should first be brought to room temperature and then mixed with the powdered sugar and lemon juice in a bowl. That's all it really is. Once the cake is done baking, take it out of the oven and let it cool first. After it has cooled, you can spread the topping on it.

Now it can be eaten with friends, family or all by yourself 😋

Tips: If you like spices, you can also add cloves, nutmeg, cardamom etc to make it more fragrant and delicious.

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