You probably remember her as Kelly Kapowski, the girl-next-door cheerleader who had every teenager in the '90s swooning. Or maybe you know her as the scheming Valerie Malone. But these days, Tiffani Amber Thiessen is making headlines for something much sweeter—and a bit more "naked."
Her carrot cake has basically broken the internet. It’s not just about the recipe, though the recipe is legitimately fantastic. It’s about the vibe. In late 2025, she posted a video that went absolutely viral, sitting there eating a slice of what she calls her Naked Carrot Cake while appearing to be, well, naked himself.
"When it’s hot out, you gotta get naked," she joked. Honestly, it was a genius marketing move. But underneath the cheeky Instagram reels and the "fine wine" comments from fans, there is a serious piece of baking at play here. This isn't just celebrity fluff.
The Secret to the Tiffani Amber Thiessen Carrot Cake
So, what actually makes this cake different from the dry, sad bricks you find at a grocery store? Most people mess up carrot cake by making it too heavy or over-frosting it until you can't taste the actual spice.
Tiffani’s version is different. It’s a triple-layer powerhouse that relies on a specific wet-to-dry ratio. Most recipes use just carrots and maybe some raisins if they’re feeling old-school. She goes further. She adds crushed pineapple and chopped pecans.
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The pineapple is the real hero. It adds a moisture level that oil alone can't achieve. If you’ve ever had a carrot cake that felt a bit "oily" on the tongue, it’s usually because the baker tried to compensate for dryness with more fat. The pineapple provides acidity and natural sugars that keep the crumb tender for days.
What’s in the bowl?
If you're looking to recreate the Tiffani Amber Thiessen carrot cake at home, you aren't looking for rare, exotic ingredients. It’s about the proportions.
- The Veggies: You need about 4 cups of grated carrots. That’s roughly 1.5 pounds. Don't buy the pre-shredded bags; they're too dry. Grate them yourself.
- The Tropical Twist: A 20-ounce can of crushed pineapple, but you have to drain it and squeeze the juice out.
- The Fat: She uses vegetable oil and six large eggs. Yes, six. That’s why it’s so rich.
- The Spice: A blend of ground cinnamon and ginger. Simple, but effective.
Why "Naked" Is Actually Better
The term "naked cake" usually refers to a styling choice where the sides of the cake aren't fully plastered in frosting. You can see the layers. You see the texture.
For the Tiffani Amber Thiessen carrot cake, this isn't just an aesthetic. It's a flavor balance thing. Traditional carrot cakes are often buried under two inches of cloying, sugary cream cheese icing. It’s overwhelming.
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Tiffani’s frosting includes a secret weapon: orange extract and orange zest.
The citrus cuts right through the richness of the butter and cream cheese. It makes the whole thing feel lighter, which is probably why she felt comfortable eating it in the summer heat. The frosting recipe calls for a full pound of cream cheese and two sticks of butter, but because you aren't slathering it on the sides, it doesn't feel like a sugar bomb.
Avoiding the "Copycat" Drama
It is worth noting that the world of celebrity cooking isn't always smooth sailing. Back in 2022 and 2023, there was a bit of a dust-up on social media. Some food bloggers, specifically from A Cozy Kitchen, pointed out similarities between Tiffani’s recipes and their own.
Cooking is always a bit of a remix, right? Tiffani has always been open about the fact that her cooking style is a mix of her family's traditions—her mom, aunt, and grandmother—and her own modern twists. In her cookbook, Pull Up a Chair, she leans heavily into that "family-first" hospitality.
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Whether she’s "appropriating" a design or just sharing what she loves, the results speak for themselves. People are baking this cake. They’re tagging her. It’s working.
How to Nail the Bake
If you're going to try this, don't rush it. This is a 9-inch triple-layer beast.
- Prep your pans: Line three 9-inch rounds with parchment. This batter is heavy. If you don't use parchment, it will stick, and you'll be crying over a pile of carrot crumbs.
- Don't overmix: When you add the flour to the wet ingredients, stop the second you don't see white streaks. Overmixing develops gluten, which turns a fluffy cake into a rubbery one.
- The Cooling Rule: You have to let these layers cool completely. Like, actually cool. If you put that orange-scented cream cheese frosting on a warm cake, it will melt into a puddle.
One thing people get wrong? The carrots. Use the fine side of your grater. Big chunks of carrot don't soften enough during the 40-50 minute bake time. You want the carrot to basically melt into the batter, leaving behind flavor and moisture but no "crunch."
Actionable Tips for Your Kitchen
Ready to give the Tiffani Amber Thiessen carrot cake a shot? Here is how to make sure it actually turns out like the photos.
- Toast those pecans: Before you stir them into the batter, toss them in a dry pan for 3-5 minutes. It wakes up the oils and makes the flavor 10x more intense.
- Squeeze the pineapple: I can't stress this enough. If you leave the juice in, the cake will be mushy in the middle. Use a cheesecloth or a fine-mesh strainer.
- Room temperature is key: Your cream cheese and butter must be soft before you start the frosting. If they're cold, you'll have tiny lumps of cheese in your icing. No one wants that.
- Zest matters: Use a microplane to get just the orange part of the skin. The white part (the pith) is bitter and will ruin the vibe.
This cake isn't just a viral moment or a "naked" stunt. It's a legitimate recipe that balances the nostalgia of a classic dessert with some smart, modern flavor tweaks. It’s dense, it’s moist, and the orange zest in the frosting is a total game-changer.
Grab some carrots, put on your favorite '90s playlist, and get baking. Just maybe keep your clothes on if the neighbors are watching.