What is a Carlota dessert icebox cake?

A Carlota is a no-bake, chilled dessert popular in Mexican households. It’s made by layering cookies—usually Maria biscuits—with a creamy filling. The most iconic version is the Mexican Lime Icebox Cake , which uses a mixture of lime juice, condensed milk, and evaporated milk to create a smooth, citrusy filling that sets in the fridge. Once chilled, the cookies soften, and the dessert slices like a cake.

Why is it called an icebox cake?

The name comes from the time before modern refrigerators, when “iceboxes” were used to keep food cold. These cakes didn’t require baking and were assembled using cold-stable ingredients that would set in the icebox. The Mexican Lime Icebox Cake continues this tradition—layered, no-bake, and best served chilled straight from the fridge.

What is Carlota in English?

In culinary terms, “Carlota” is the Spanish name for a type of icebox or charlotte-style cake. Although “Carlota” loosely translates to “Charlotte,” in Mexican cuisine it describes a chilled, layered dessert typically made with cookies and a tangy citrus cream.

What is Carlota de Café?

Carlota de Café is a flavorful variation that shifts the spotlight from lime to coffee. In place of citrus, it features strong brewed coffee or espresso, paired with the familiar creamy base of evaporated and condensed milk. The layering method remains the same, but the taste takes on a rich, dessert-meets-cappuccino vibe—ideal for those who love coffee-based sweets.

Can you freeze Carlota?

Technically, yes—you can freeze Carlota. However, it’s not always recommended. Putting it in the freezer may change the consistency of the filling and cause the cookies to lose their firmness after thawing. If you choose to freeze it, be sure to wrap it tightly and allow it to gently defrost in the fridge to preserve the texture as much as possible.

Mexican Lime Icebox Cake – The Best No-Bake Dessert

Name: Love This Irresistible Mexican Lime icebox Cake – A No-Bake Bliss
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: mexican
Ingredients: ¾ cup limes juice it’s 6 small Mexican limes; 12 oz evaporated milk it’s one regular can; 12 oz condensed milk it’s one regular can, adjust to taste; ½ teaspoon vanilla extract; 2 packs Maria cookies depending on the shape & size of your dish(es); lime zest to taste; lime slices for decorating

Description

If you’re into quick, fuss-free desserts that feel light and refreshing, this one’s a must-try. It delivers just the right mix of tangy and sweet, with a subtle twist that sets it apart.

Ingredients

Scale

¾ cup limes juice it’s 6 small Mexican limes
12 oz evaporated milk it’s one regular can
12 oz condensed milk it’s one regular can, adjust to taste
½ teaspoon vanilla extract
2 packs Maria cookies depending on the shape & size of your dish(es)
lime zest to taste
lime slices for decorating

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Instructions

Step 1: Prepare the Lime Cream

Juice about 6 small Mexican limes to get ¾ cup of fresh juice.
Strain the juice through a fine mesh sieve to remove any pulp or seeds.
In a blender, combine:
- ¾ cup lime juice
- 12 oz evaporated milk
- 12 oz sweetened condensed milk
- ½ teaspoon vanilla extract
Blend the mixture for 30 to 45 seconds, just until smooth and fully combined. Avoid over-blending to prevent air bubbles.

Step 2: Assemble the Layers

In your chosen baking dish, spread a thin layer of the lime cream to coat the bottom.
Place a single layer of Maria cookies over the cream, breaking some if needed to fill in gaps.
Pour more lime cream over the cookies and spread evenly with a spoon or spatula.
Continue layering: cookies, then cream, repeating until all the cream is used. Aim for no more than 4 to 5 cookie layers for the best texture.
Finish with a final layer of cream on top. Smooth the surface and lightly tap the dish on the counter to release air bubbles.

Step 3: Chill and Serve

Sprinkle lime zest over the top if desired for extra flavor and a pop of color.
Cover the dish with plastic wrap or a lid.
Refrigerate for at least 2 hours, or ideally overnight, to allow the dessert to set and the cookies to soften.
When ready to serve, slice into squares and garnish with lime slices, whipped cream, or mint leaves if you like.

Notes

I used an 8×8-inch glass dish for this recipe, and I recommend doing the same. It gives your Carlota just the right height and plenty of creamy layers in every bite.

This recipe yields about 9 to 12 slices. Nutrition is based on 10 servings for estimation purposes.

Prep Time: 15minutes
Cook Time: 2hours
Category: dessert
Method: No-bake
Cuisine: mexican

Nutrition

Serving Size: 10 servings
Calories: 161kcal
Sugar: 22g
Sodium: 81mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 2g
Carbohydrates: 24g
Fiber: 1g
Protein: 5g
Cholesterol: 21mg