Description
This Carrot Cake Ice Cream Cake is a delightful and unique dessert combining the rich flavors of classic carrot cake with creamy ice cream layers. Perfect for special occasions or a sweet treat, this recipe yields a beautifully layered cake that’s both refreshing and indulgent.
Ingredients
Scale
Ice Cream Cake Layers
- 1 1/2 cups shredded carrots
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped walnuts
- 2 cups softened vanilla ice cream
- 2 cups softened cream cheese frosting
- Optional: 1/2 cup crushed pineapple, drained
Frosting and Garnish
- 1 cup cream cheese frosting
- 1/4 cup chopped walnuts for garnish
- Grated carrot for decoration
Instructions
- Prepare the Carrot Cake: Preheat the oven to 350°F (175°C). In a large bowl, beat the eggs, sugar, and vanilla extract until well combined. Stir in the shredded carrots and optional crushed pineapple. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chopped walnuts. Pour the batter into a greased 9-inch springform pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Soften the Ice Cream: Remove the vanilla ice cream from the freezer about 20 minutes before assembling to allow it to soften to a spreadable consistency.
- Assemble the Cake: Once the carrot cake is cooled, level the top with a knife if necessary. Spread half of the softened ice cream evenly over the cake. Place the cake in the freezer for 30 minutes to firm up. Then spread the remaining ice cream over the frozen layer. Freeze again for at least 1 hour.
- Apply the Frosting: Take the cake out of the freezer and spread the cream cheese frosting evenly over the top and sides. Smooth it out with a spatula. Place the cake back in the freezer to chill for another hour or until set.
- Garnish and Serve: Before serving, sprinkle chopped walnuts and grated carrot on top for decoration. Allow the cake to sit at room temperature for about 10 minutes for easier slicing. Cut into 8 to 10 servings and enjoy this cool, creamy carrot cake ice cream cake!
Notes
- Make sure the carrot cake is completely cooled before adding ice cream to prevent melting.
- The cake can be made a day ahead and stored in the freezer.
- Substitute walnuts with pecans for a different nutty flavor.
- For a vegan version, use dairy-free ice cream and frosting alternatives.
- Allow the cake to soften slightly at room temperature before slicing for clean cuts.
