Remove the top of the cakes using a serrated knife. Make sure they are completely cool or else the frosting will melt.
Use a glossy cardboard cut to size as the base. The glossy side faces up. This will allow you to lift the cake easily when you want to change it to its cake stand. Spread a bit of frosting on it to stick the cake.
Turn over one of the cakes so the top is now the bottom and place it onto the cardboard. Remove the baking paper.
Spread out a nice amount of frosting on top.
Turn over the second cake and place on top of the frosting. Remove the paper as well.
Spread more frosting on top and there you have a naked carrot cake.
For a semi naked carrot cake add more on the sides and spread it out so some cake is still seen through the sides.
If you want a cake that is completely covered like mine, take the semi-naked cake into the fridge for that layer to firm up first for at least 30min. This layer is called a crumb coat and it traps all the crumbs that fall off the cake so that then the next layer can be completely white.
Apply the second layer on top and on the sides and make a texture around the cake with the back of a spoon or the tip of a small palette knife. For further reference watch the video above.
Let it rest in the fridge for at least 4 hours before cutting.