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Homemade Carrot Cake Ice Cream Cake photo

Carrot Cake Ice Cream Cake

This Carrot Cake Ice Cream Cake is a delightful fusion of moist carrot cake and creamy ice cream, perfect for any celebration!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake:
  • 2 large Eggs
  • 1/2 cup Vegetable oil
  • 4 ounces Unsweetened applesauce (by weight; just under half cup)
  • 1 cup Packed brown sugar
  • 1/2 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 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)
For the Ice Cream Layer:
  • 14 ounces Sweetened condensed milk (just over 1 cup)
  • 4 ounces Cream cheese
  • 2 teaspoons Vanilla extract
  • 1 cup Cold heavy whipping cream
For the Whipped Cream Topping:
  • 2 cups Cold heavy whipping cream
  • 3 tablespoons Powdered sugar (21g)
  • 1 teaspoon Vanilla extract
  • Chopped pecans (optional, for garnish)

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9-inch round cake pans
  • Stand mixer or hand mixer
  • Freezer-safe container
  • Cooling rack

Method
 

Instructions
  1. 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.
  2. 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.
  3. Step 3: Fold in the Carrots and Nuts. Gently fold in the shredded carrots and chopped pecans (if using) into the batter.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.