Carrot Cake Ice Cream Cake
Imagine the delight of indulging in a dessert that combines two of your favorites—a moist carrot cake and creamy ice cream, all layered into one spectacular cake. This Carrot Cake Ice Cream Cake is a harmonious blend of flavors and textures that will have everyone reaching for seconds. If you’re looking for a show-stopping dessert for a special occasion or just want to treat yourself, this cake is sure to impress. Let’s dive into the deliciousness!
The Upside of Carrot Cake Ice Cream Cake
Not only is this Carrot Cake Ice Cream Cake a feast for the eyes, but it also combines the warm, comforting flavors of classic carrot cake with the cool, creamy texture of ice cream. Carrot cake is already a beloved dessert, thanks to its rich spices and subtle sweetness, but when you layer it with ice cream, it elevates the experience to a whole new level. Perfect for warm days or celebrations, this dessert offers the best of both worlds, making it a crowd-pleaser for all ages.
The Ingredient Lineup
To create this delightful Carrot Cake Ice Cream Cake, you’ll need the following ingredients:
- 14-ounce can of sweetened condensed milk (just over 1 cup)
- 4 ounces cream cheese
- 2 teaspoons vanilla extract
- 1 cup cold heavy whipping cream
- 2 large eggs
- 1/2 cup vegetable oil
- 4 ounces unsweetened applesauce (by weight; just under half cup)
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons 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
- 3 tablespoons powdered sugar (21g)
- 1 teaspoon vanilla extract
- Chopped pecans (optional, for garnish)
Recommended Tools
To make the process smoother, gather the following tools:
- Mixing bowls – For combining ingredients.
- Whisk – To beat eggs and mix the batter well.
- Spatula – For folding in whipped cream and other mixtures.
- 9-inch round cake pans – To bake the cake layers.
- Stand mixer or hand mixer – For whipping cream and mixing batter.
- Freezer-safe container – To freeze the ice cream layer.
- Cooling rack – To cool the cakes before assembling.
Carrot Cake Ice Cream Cake: How It’s Done
Step 1: Prepare the Carrot Cake Batter
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the 2 large eggs, 1/2 cup vegetable oil, and 4 ounces of unsweetened applesauce. Whisk these together until fully incorporated. Then, add the packed brown sugar, granulated sugar, and 1 teaspoon of vanilla extract. Mix until the sugars are well blended.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want a tender cake.
Step 3: Fold in the Carrots and Nuts
Gently fold in the shredded carrots and chopped pecans (if using) into the batter. This will add texture and flavor to your cake.
Step 4: Bake the Cakes
Divide the batter evenly between the two 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
Step 5: Prepare the Ice Cream Layer
While the cakes are cooling, let’s make the ice cream layer. In a mixing bowl, beat together the 14-ounce can of sweetened condensed milk, 4 ounces of cream cheese, and 2 teaspoons of vanilla extract until smooth. In another bowl, whip 1 cup of cold heavy whipping cream until soft peaks form. Carefully fold the whipped cream into the cream cheese mixture until fully combined.
Step 6: Freeze the Ice Cream
Pour the ice cream mixture into a freezer-safe container and spread it out evenly. Freeze for at least 4 hours, or until firm.
Step 7: Assemble the Cake
Once your cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of the ice cream mixture on top. Place the second layer of carrot cake on top of the ice cream.
Step 8: Make the Whipped Cream Topping
In a clean mixing bowl, whip the remaining 2 cups of cold heavy whipping cream with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spread this whipped cream over the top and sides of the assembled cake.
Step 9: Decorate and Chill
If you desire, sprinkle additional chopped pecans on top for a lovely garnish. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cake to set.
In-Season Swaps
Feel free to customize this Carrot Cake Ice Cream Cake based on seasonal availability:
- Substitute grated zucchini for the carrots in summer for a fresh twist.
- Use walnuts instead of pecans for a different nutty flavor.
- Incorporate crushed pineapple in place of some apple sauce for added moisture and sweetness.
- Try different spices, such as nutmeg or ginger, to enhance the flavor profile.
Chef’s Notes
- Ensure your cream cheese is at room temperature for a smooth mixture.
- Whip the heavy cream just until stiff peaks form to prevent it from becoming grainy.
- For easier slicing, let the cake sit at room temperature for about 10 minutes before cutting.
- This cake can be stored in the freezer for up to a week—just cover it well to prevent freezer burn.
Refrigerate, Freeze, Reheat
This Carrot Cake Ice Cream Cake can be stored in the freezer for up to a week. Make sure to keep it covered to maintain its freshness. You can also refrigerate any leftovers for up to 3 days, but be aware that the texture of the ice cream will change slightly. There’s no need to reheat; serve it straight from the fridge or freezer for the best experience!
Common Questions
Can I make the cake layer in advance?
Absolutely! The cake layers can be baked a day ahead. Just store them in an airtight container at room temperature until you’re ready to assemble the cake.
What if I don’t have heavy whipping cream?
You can use any heavy cream or even a non-dairy alternative that whips well, such as coconut cream, for the ice cream and topping layers.
Can I use store-bought ice cream instead of making my own layer?
Yes! If you’re short on time, feel free to use your favorite vanilla or cream cheese ice cream in place of the homemade layer.
How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid over-baking to keep the cake moist.
Save & Share
If you love this Carrot Cake Ice Cream Cake, be sure to share the recipe with your friends and family. It’s perfect for gatherings, birthdays, or just a sweet treat to enjoy at home. Don’t forget to snap a photo when you make it and tag your favorite food blog to showcase your delicious creation!
This Carrot Cake Ice Cream Cake is an unforgettable dessert that brings joy and flavor to any occasion. Its combination of a moist, spiced cake with a creamy ice cream layer is simply irresistible. So grab your mixing bowls and get ready to impress your loved ones with this delightful treat!
Carrot Cake Ice Cream Cake
Ingredients
Equipment
Method
- Step 1: Prepare the Carrot Cake Batter. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the eggs, vegetable oil, and applesauce. Whisk until fully incorporated. Add the brown sugar, granulated sugar, and 1 teaspoon of vanilla extract. Mix until well blended.
- Step 2: Mix the Dry Ingredients. In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Step 3: Fold in the Carrots and Nuts. Gently fold in the shredded carrots and chopped pecans (if using) into the batter.
- Step 4: Bake the Cakes. Divide the batter evenly between the two cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
- Step 5: Prepare the Ice Cream Layer. In a mixing bowl, beat together the sweetened condensed milk, cream cheese, and 2 teaspoons of vanilla extract until smooth. In another bowl, whip 1 cup of cold heavy whipping cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until fully combined.
- Step 6: Freeze the Ice Cream. Pour the ice cream mixture into a freezer-safe container and spread it out evenly. Freeze for at least 4 hours, or until firm.
- Step 7: Assemble the Cake. Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of the ice cream mixture on top. Place the second layer of carrot cake on top of the ice cream.
- Step 8: Make the Whipped Cream Topping. In a clean mixing bowl, whip the remaining cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread this whipped cream over the top and sides of the assembled cake.
- Step 9: Decorate and Chill. Sprinkle additional chopped pecans on top for garnish. Refrigerate the cake for at least 1 hour before serving.
Notes
- Ensure your cream cheese is at room temperature for a smooth mixture.
- Whip the heavy cream just until stiff peaks form to prevent it from becoming grainy.
- Let the cake sit at room temperature for about 10 minutes before cutting for easier slicing.
- This cake can be stored in the freezer for up to a week—just cover it well to prevent freezer burn.
