It’s a very modern and trendy kind of cake: the Naked Cake. This variation is very fresh because of the carrots in it. Combined with cream of vanilla it’s a delicious dessert.

This trend was born in the USA, where the cake sponges get topped with cream, but the outside of the cake stays “naked”. This leads to a very special look where you can see all of the cake layers at once.

Ingredients (for 3 sponges; 1 Cup = 250 ml)

3 cups flour

6 eggs (medium)

1,5 pck. baking powder (25 g)

2 pck. vanilla sugar

1,5 cups icing sugar

2 cups oil

1,5 cups grounded hazelnuts

4 cups grounded carrots

2 tsp cinnamon

For the cream:

600 g cream cheese

1 cup icing sugar

2 vanilla beans

1/2 pck. butter (125 g)


Peal the carrots and grate them. Beat the eggs with the sugar, then add the oil and beat the mixture for a few minutes. Add the flour, baking powder and the grated nuts. Add cinnamon. Then add the grated carrots. Split the mixture in three parts and fill them in springform-pan. Bake them for 25 minutes at 175 degrees.

For the cream:

Scrape out the vanilla beans. Melt the butter and mix it with the cream cheese, the sugar and the vanilla for some minutes. Let it cool down during the baking of the sponges.

Spread one sponge with 1 cm of cream, put another sponge on top and add more cream. Put the last sponge on top, add cream and let it cool down for 1-2 hours.

.s. cookingCatrin