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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
- an organic orange
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
… 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!
- 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
- 200 g icing sugar
- 75 g butter
- 125 g cream cheese
- 1 tbsp orange juice
- 1 tsp vanilla essence
- 2-3 tbsp almond flakes (home roasted)
- handheld electric mixer
- grater (4 side version)
- loaf tin (25 cm)
- baking parchment
- long sharp knife
- 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.
- 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.