Carrot Cake Ice Cream Cake
This Carrot Cake Ice Cream Cake is a dreamy blend of spiced carrot cake and creamy ice cream, perfect for celebrations or warm days!
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch Round Cake Pans
- Spatula
- Freezer-safe dish
- Whisk
Ingredients
- 14 ounce sweetened condensed milk just over 1/2 cup
- 4 ounce cream cheese
- 2 teaspoons vanilla extract divided
- 1 cup cold heavy whipping cream
- 2 large eggs
- 1/2 cup vegetable oil
- 4 ounce unsweetened applesauce by weight; just under 1/2 cup
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup flour
- 1 heaping cup shredded carrots from about 2 medium/large carrots
- 1/2 cup chopped pecans optional
- 2 cups cold heavy whipping cream for topping
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chopped pecans for garnish, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the vegetable oil, applesauce, brown sugar, granulated sugar, and eggs. Add the first teaspoon of vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded carrots and chopped pecans if using.
- Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before transferring them to a wire rack.
- In a mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and the remaining vanilla extract, mixing until well combined. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Once the cakes are cool, place one layer on a serving plate. Spread a generous layer of the cream cheese ice cream over the first cake layer. Place the second cake layer on top, pressing gently. Freeze the assembled cake for at least 4 hours or until firm.
- Once the cake is firm, whip the remaining 2 cups of heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the top and sides of the cake. Garnish with chopped pecans if desired.
- Slice into your Carrot Cake Ice Cream Cake and enjoy the delightful layers of flavors and textures!
Notes
- Store leftovers in an airtight container in the freezer for up to 2 weeks for best freshness.
- Allow the cake to sit at room temperature for a few minutes before slicing to make serving easier.
- Substitute half the vegetable oil with Greek yogurt for a healthier version.
- Use coconut cream and dairy-free cream cheese to make a dairy-free version.
- Add raisins, shredded coconut, or chocolate chips to the ice cream for extra flavor and texture.