Instructions

• Line an 8-inch round cake pan with plastic wrap, leaving some overhang on the sides; set aside and place the pan in the freezer if you want it very cold before filling.
• Make the ice cream layer: put the 1 cup cold heavy whipping cream (the amount listed for the ice cream) in a mixing bowl and beat with a hand mixer until stiff peaks form.
• In a separate bowl, beat the 4 ounces (113 g) cream cheese until smooth. Beat in the ½ (14 ounce) can sweetened condensed milk (as listed in the ingredients). Stir in the ½ teaspoon vanilla extract called for with the cream cheese.
• Gently fold the whipped cream from step 2 into the cream cheese/sweetened condensed milk mixture until uniform. Do not overmix.
• Transfer the ice cream mixture into the prepared, plastic-lined 8-inch pan. Smooth the top, fold the plastic wrap over to cover, and freeze for at least 4 hours or overnight.
• Preheat the oven to 350°F (177°C). Grease and lightly flour one or two 8-inch cake pans (use two pans for two layers, or one pan if you plan to torte/slice it into layers later).
• Make the cake batter: in a large bowl whisk together the 2 large eggs, ½ cup (118 ml) vegetable oil, 4 ounces unsweetened applesauce (by weight), and 1 teaspoon vanilla extract. Stir in the ¾ cup packed brown sugar and the ¼ cup granulated sugar until combined.
• Add the ¼ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon cinnamon to the wet mixture and stir until just combined.
• Add the 1 cup flour and stir until the batter is smooth and no dry streaks remain. Fold in the 1 heaping cup shredded carrots and the ½ cup chopped pecans (optional).
• Divide the batter evenly between the prepared pans (or pour into the single prepared pan). Bake for 20–40 minutes, depending on pan size and whether you used one or two pans, until a toothpick inserted in the center comes out clean. (Two pans will be toward the lower end of the time range; one pan toward the higher.)
• Cool the cake layers completely in the pans on a wire rack. Once completely cool, remove the layers from the pans. If you used one pan, split the cake horizontally into two layers (torte) so you have a top and bottom layer.
• Remove the frozen ice cream layer from the pan: lift it out using the plastic wrap overhang, place it on a plate, and peel off the plastic wrap. If it is very hard to remove, briefly run warm water on the outside of the pan for a few seconds, dry, then lift out.
• Assemble the cake: place one cake layer on your serving plate, center the frozen ice cream disk on top of it, then place the second cake layer on top of the ice cream.
• Make the frosting: put the 2 cups cold heavy whipping cream (the amount listed for the frosting), 3 tablespoons (21 g) powdered sugar, and 1 teaspoon vanilla extract in a large bowl and whip until stiff peaks form.
• Apply a thin layer of the whipped cream frosting all over the cake to create a crumb coat. Freeze the cake with the crumb coat for at least 1 hour to set.
• After the crumb coat is firm, apply a thicker second coat of the whipped cream frosting. Press chopped pecans (optional) onto the sides or decorate as desired.
• Serve immediately or return to the freezer. Once the frosting is frozen, cover the cake with plastic wrap and store in the freezer for up to one month.