For years, I dreamed of creating a proper festive cake for Christmas. One that feels indulgent but still slightly wholesome, with flavours that gently whisper gingerbread and textures that melt into your memory.
For several years, I’ve thought about making a pretty holiday cake for Christmas. However, I haven’t taken it on before and have remained simply contemplating what to put in the recipe. Sometimes I get asked where my ideas or flavour combinations come from. This Christmas cake came about quite casually when, a few weeks ago, a picture of this very cake appeared in my mind’s eye. The design and the combination of flavours. From there, I wandered through the aisles of the grocery store, looking at what else could be added to the initial idea. What came out was a tall and festive Christmas cake: subtly spiced, beautifully moist, and rich in all the right ways.
The sponge is made with finely grated carrot and warming winter spices. It’s a healthier base, yes—but more importantly, it tastes sinfully good. My mother’s words, not mine, as she took her first bite. That’s exactly what a proper cake should do.
The cake was first made for Christmas Eve with a simple cream cheese frosting. On Christmas Day, I added a thin layer of lingonberry jam for extra brightness. Some guests preferred it without (“cleaner and creamier,” they said), while others loved the tart twist. So—jam or no jam—it’s your call. Either way, you’re in for a deliciously festive centrepiece.
Carrot & Cream Cake for the Holidays
Ingredients
Base:
Filling:
Topping:
Preparation
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Bake the sponge in two separate batches using 26 cm springform cake tins. If you have two tins on hand, you can double the batter and prepare both layers at once in a large bowl. If not, simply make one batch at a time and bake them individually. The ingredients list the total of both bases.
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Preheat the oven to 180°C. To prepare the batter, melt the butter in a small saucepan. Finely grind the nutmeg, cloves, and cardamom with a pestle and mortar, then add the cinnamon and stir to combine. Peel and finely grate the carrots.
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In a large bowl, whisk the eggs until frothy. Add the coconut palm sugar and spices to the eggs, and while continuously whisking, gradually pour in the melted butter. Continue whisking for a few more minutes until the mixture is light and airy. Add the orange juice and grated carrots, and mix well.
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In a separate bowl, combine the flours with the baking soda. Gradually add the dry mixture to the batter, mixing continuously until smooth. Line a 26 cm cake tin with baking paper, pour in the batter, and spread it evenly. Bake at 180°C for 40 minutes. Remove from the oven and let cool. Repeat the same steps for the second sponge layer.
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Once both sponges have cooled, trim the tops to level them (remove the domed “lid”) and stack them to check for alignment. You can also neaten the edges by trimming the sides if needed. Don’t discard the offcuts – they’re perfect for making a quick trifle or dessert with curd cheese, fruit, or other treats over the next few days.
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Place the bottom sponge onto a serving plate and soak generously with orange juice. In a bowl, prepare the filling cream by mixing cream cheese, curd cheese paste, vanilla sugar, orange zest, and palm sugar until smooth. Spread the cream over the centre of the sponge, leaving a 1 cm border around the edges — this prevents overflow when placing the second sponge on top.
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If you like, spoon a layer of lingonberry jam over the cream for a tart contrast. Place the second sponge on top and soak again with orange juice. Wrap the cake tightly in cling film and let it rest in the refrigerator for at least 1–2 hours, or ideally overnight. The longer it rests, the more beautifully moist it becomes.
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Before serving, prepare the frosting by mixing cream cheese, curd cheese paste, stevia, and vanilla sugar. Cover the top and sides of the cake evenly with the cream, smoothing it gently with the back of a knife. Garnish with rosemary sprigs, cinnamon sticks, cranberries, and chocolate shavings. Finish with a touch of freshly grated orange zest for a hint of colour and fragrance.
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Serve immediately and enjoy!
