another carrot cake

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Naked cakes are in.

Why? Quite easy: you only need to create some layers of cake & a delicious filling. Just distribute the filling over the cake layer, take the next cake layer & repeat. You don’t need to care for a final icing all around the cake or even elaborate decorations by using a piping bag – which is mostly the crucial point (at least in my view!).

So I decided to do a naked cake …

Furthermore I got some mixed spice from friends. It’s a mix of cassia, coriander, nutmeg, caraway, ginger & cloves – all ground, designed for any cakes & cookies … & whatever. At 1st glance you associate w/ this mix something like winter, Advent, Xmas … however, it’s a fine intense flavoring for all the year around.

Together w/ the spices came a recipe for carrot muffins. Muffins? I had in mind a cake …

So I decided to make a carrot cake w/ spices in a loaf tin … afterwards just cut the loaf into layers (only 3 layers of course!) & fill it w/ some cheesecake icing.

In short: it was great!
The cake was fluffy, the carrots were soft, the background flavor was full of delicious spicy notes, the creamy icing/filling melted away on our tongues …

What do we need?

  • all-purpose flour
  • baking powder
  • mixed spice
  • olive oil
  • brown sugar
  • eggs
  • an organic orange
  • carrots.

Start w/ preheating the oven to 160° C w/ fan.

Then trim & peel the carrots. Use a grater to shred the carrots coarsely.

Grate the orange zest. (Squeeze the orange juice & set aside for later.)

Olive oil, eggs, sugar & orange zest will be whipped w/ a handheld electric mixer until fluffy.

The dry ingredients will be mixed.

Both are combined … & the shredded carrots are added. Use a spoon for everything.

Line a loaf tin w/ baking parchment to lift the cake out of the baking tin easily – later.

The loaf tin marches in the preheated oven & will bake at 160° C w/ fn for about 45-50 min. Just make the famous test w/ the wooden pin …

Let the cake cool down for about 10 min before lifting out of the baking tin. After another 10-20 min carefully remove the baking parchment.

As soon as the cake has completely cooled down – it’s at least about 60 min – grab a long sharp knife & encourage yourself to cut the cake into 3 layers.

Trust yourself: it will work!

Now it’s time for the icing resp. filling. You may prepare it during the cooling down session & store it in the fridge.

What do we need?

  • icing sugar
  • cream cheese
  • butter

… and for the flavor:

  • vanilla essence
  • orange juice.

Just combine everything w/ your handheld electric mixer … Don’t care if there are some little lumps of icing sugar left … (It’s a homemade cake!)

Start w/ the bottom of the cake & add about 1/3 of the filling. Cover it w/ the middle layer of cake & repeat.

… & repeat.

On top I added some home-roasted almond flakes I had in my pantry. (So the little lumps go unnoticed.)

The filling isn’t runny nor firm – it’s something in between. When placing the cake in the fridge, the fridge will take care of the filling & stop it running away.

When slicing the cake … it’s simply carrot cake heaven!


another carrot cake
Prep Time1 hr 40 mins
Cook Time50 mins
Servings: 12
for the cake:
  • 150 g brown sugar
  • 2 eggs
  • 150 ml olive oil
  • zest of an organic orange
  • 200 g all-purpose flour
  • 1 packet baking powder
  • 2 tsp mixed spice (ready-to-use; see recipe notes)
  • a pinch of salt
  • 200 g shredded carrots
for the icing aka filling:
  • 200 g icing sugar
  • 75 g butter
  • 125 g cream cheese
  • 1 tbsp orange juice
  • 1 tsp vanilla essence
for the topping:
  • 2-3 tbsp almond flakes (home roasted)
  • handheld electric mixer
  • grater (4 side version)
  • loaf tin (25 cm)
  • baking parchment
  • long sharp knife
how to:
for the cake:
  • Preheat the oven to 160° C w/ fan.
  • Grate the organic orange.
  • Trim & peel the carrots & grate them coarsely.
  • W/ the handheld electric mixer whip the sugar, the eggs, the olive oil & the orange zest.
  • Mix the flour, the baking powder, the spice & the salt.
  • Add the whipped mess & combine w/ a spoon.
  • Add the shredded carrots.
  • Line a loaf tin w/ baking parchment.
  • Pour in the cake mess & let it bake for about 45-50 min. Make the famous test w/ the wooden pin …
  • Let the cake cool down for about 10 min after the baking session. Afterwards lift the cake out of the loaf tin & let it rest … finally remove the baking parchment.
for the icing aka filling:
  • Mix all the ingredients w/ your handheld electric mixer: start w/ butter & cream cheese, afterwards add the rest.
  • Store it in the fridge before applying to the cake.
  • The cake (cooled down) will be cut into 3 layers. Use a sharp long knife.
  • Add each time about ⅓ of the filling between the layers & on top.
  • Sprinkle the top w/ home-roasted almond flakes.
Servings: The cake is very soft … Try to get 12 slices. When trying to get more slices you run the risk of a crumbling mess.
Prep time: The cake will need at least 1 h for cooling down to room temperature. If you work continuously it will take about 30 min for the cake preparation, about 45-50 min in the oven, 1 h for cooling down & about 10 min for the finishing. The icing/filling may be prepared when the cake is cooling down.
Mixed spice: It’s a ready-to-use mix consisting of cassia, coriander, nutmeg, caraway, ginger & cloves – all ground.
Carrots: Use coarsely shredded carrots to avoid any humid clotting.
Almond flakes: I put the almond flakes in a pan & heat the pan … Watch it! As soon as the almond flakes get brown stop the heat. You may put the roasted almond flakes in a jar & store it for some weeks/months.

(information on equipment)

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