Tiffani Thiessen has the perfect way to beat the heat — munching on a delicious cake while (appearing to be) naked. Thiessen shared the details of her carrot cake recipe, and fans had a lot to say about her unique presentation.
Tiffani Thiessen Strips Down in Adorable Recipe Video
On August 18, Thiessen took to Instagram to share a recipe for carrot cake, but rather than go for the dull and straightforward, she mixed things up a bit.
In the video, Thiessen appeared to be naked behind a cake on a stand. “How do you eat it?” she asked before taking a bite. The song “Feels Like Summer” played as she chewed the cake, gave the camera a look, and went for a second forkful.
She explained in the caption, “When it’s hot out, you gotta get naked … #nakedcarrotcake. Recipe in the comments if you wanna get naked too 😜.”
The post certainly caught her fans’ attention, with many lighting up the comments praising her for “aging like fine wine” and turning “the clock back another 10 years.”
One fan wondered, “Are you really naked though?”
Another fan teased, “Video shouldn’t stop till the cake is finished.”
Others noted, “You look incredible!!” and “10/10. Cake looks great too.”
Tiffani Thiessen’s Naked Carrot Cake Recipe
For those wanting to give the cake recipe a try, Thiessen shared the details for making her triple-layer dessert.
Cake Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 1/2 cups light brown sugar
- 1 1/2 cups vegetable oil
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 4 cups grated carrot (about 1 1/2 pounds carrots)
- 1 (20-ounce) can crushed pineapple, drained (about 1 1/2 cups)
- 1 cup chopped pecans
Frosting Ingredients:
- 4 (8-ounce) packages cream cheese, at room temperature
- 1 cup (2 sticks) unsalted butter
- 4 cups powdered sugar
- 2 tablespoons orange extract
- Grated zest of 2 oranges
Whisk flour, baking powder, baking soda, cinnamon, and ginger in one bowl.
In another bowl, beat the brown sugar and oil for 2 to 3 minutes, until fully combined. Then add the eggs one at a time, followed by the vanilla. Gently stir in the flour mixture until just combined. Then fold in the carrots, pineapple, and pecans.
Distribute the batter evenly among three 9-inch pans lined with parchment paper and coated with cooking spray on the sides.
Bake in a 350°F preheated oven for 40 to 50 minutes until a toothpick inserted in the center comes out clean. Completely cool the cakes for 1 hour before frosting.
To make the frosting, beat the cream cheese, butter, powdered sugar, orange extract, and orange zest with a handheld mixer until smooth and fluffy, 2 to 3 minutes.
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Tiffani Thiessen Playfully Strips Down in Cheeky Recipe Video