What could be better than a delightful fusion of two beloved desserts? This Carrot Cake Ice Cream Cake is not just a sweet treat; it’s a celebration on a plate! Picture layers of moist carrot cake, rich cream cheese, and luscious ice cream, all coming together to create a dessert that will leave your taste buds dancing. Perfect for birthdays, special occasions, or just because, this cake is a must-try for anyone who loves a twist on classic flavors.
Why It Deserves a Spot
Carrot cake is a classic favorite, known for its warm spices and the addition of carrots that lend a natural sweetness and delightful texture. When you combine this beloved cake with creamy, dreamy ice cream, you get a dessert that’s not only stunning but also incredibly satisfying. The Carrot Cake Ice Cream Cake is a perfect way to beat the heat and indulge in something uniquely delicious. Plus, it’s a great way to impress your friends and family with your baking skills.
What You’ll Gather
To create this Carrot Cake Ice Cream Cake, you’ll need the following ingredients:
- 1 (14-ounce) can sweetened condensed milk (just over 1/2 cup)
- 4 ounces (113g) cream cheese
- 2 teaspoons vanilla extract
- 1 cup cold heavy whipping cream
- 2 large eggs
- 1/2 cup (118ml) vegetable oil
- 4 ounces unsweetened applesauce (by weight; just under 1/2 cup)
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar (150g)
- 1/4 cup granulated sugar (50g)
- 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
- 3 tablespoons (21g) powdered sugar
- 1 teaspoon vanilla extract
- Chopped pecans (optional, for garnish)
Must-Have Equipment
Before you get started, make sure you have the following equipment on hand:
- Mixing Bowls: For combining your ingredients.
- Electric Mixer: Essential for whipping the cream and mixing the batter.
- 9-inch Round Cake Pans: To bake the carrot cake layers.
- Rubber Spatula: Perfect for scraping down the sides of the bowl.
- Freezer-Safe Container: For storing the ice cream layer.
Carrot Cake Ice Cream Cake, Made Easy
Creating this Carrot Cake Ice Cream Cake involves a few simple steps that will reward you with a stunning dessert.
Step 1: Prepare the Ice Cream Base
In a mixing bowl, beat together the sweetened condensed milk, cream cheese, and vanilla extract until smooth. In a separate bowl, whip 1 cup of cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture until well combined. Pour this mixture into a freezer-safe container and freeze for at least 4 hours or until firm.
Step 2: Make the Carrot Cake Batter
Preheat your oven to 350°F (175°C). In a large bowl, whisk together the eggs, vegetable oil, applesauce, brown sugar, granulated sugar, and vanilla extract until well combined. In another bowl, mix the flour, salt, baking powder, baking soda, cinnamon, and shredded carrots. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re using chopped pecans, fold them in at this stage.
Step 3: Bake the Carrot Cake Layers
Grease and flour your 9-inch round cake pans. Divide the carrot cake batter evenly between the two pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Assemble the Cake
Once the carrot cake layers are completely cooled, place one layer on a serving plate. Remove the ice cream from the freezer and let it sit for a few minutes to soften slightly. Spread the ice cream evenly over the first cake layer. Top with the second cake layer.
Step 5: Make the Whipped Cream Topping
In a mixing bowl, whip the remaining 2 cups of heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the top and sides of the assembled cake. For an extra touch, you can sprinkle chopped pecans on top.
Step 6: Chill and Serve
Place the Carrot Cake Ice Cream Cake back in the freezer for at least 1 hour before serving to allow the layers to set. When you’re ready to serve, slice and enjoy the delightful combination of flavors!
Season-by-Season Upgrades
Feel free to customize your Carrot Cake Ice Cream Cake to suit the seasons:
- Spring: Add fresh pineapple bits to the carrot cake for a tropical twist.
- Summer: Substitute the cream cheese with coconut cream for a refreshing flavor.
- Fall: Incorporate spices like nutmeg or ginger for a more autumnal vibe.
- Winter: Top the cake with a drizzle of caramel or chocolate sauce for a cozy dessert.
Slip-Ups to Skip
To ensure your Carrot Cake Ice Cream Cake turns out perfectly, avoid these common mistakes:
- Not letting the cake layers cool completely before assembling.
- Overmixing the batter, which can lead to a dense cake.
- Using warm ice cream mixture, which can cause it to melt too quickly when layered.
- Skipping the chilling time after assembly, which helps the cake hold its shape.
Storing, Freezing & Reheating
To keep your Carrot Cake Ice Cream Cake fresh:
- Store any leftovers in an airtight container in the freezer for up to 2 weeks.
- To serve leftovers, let the cake sit at room temperature for about 10 minutes to soften before slicing.
- Do not refreeze once it has been thawed, as it may affect the texture.
Ask the Chef
Can I use a different type of nut instead of pecans?
Absolutely! You can substitute walnuts or omit the nuts altogether if you prefer a nut-free cake.
Is it possible to make this cake gluten-free?
Yes! Simply use a gluten-free all-purpose flour blend in place of regular flour.
How can I make this cake more festive for a celebration?
Consider adding colorful sprinkles, edible glitter, or fresh fruit on top for a festive touch!
Can I prepare this cake in advance?
Yes! You can bake the carrot cake layers and prepare the ice cream the day before, then assemble the cake closer to serving time.
Serve with These
Pair your Carrot Cake Ice Cream Cake with these delightful options:
The Takeaway
The Carrot Cake Ice Cream Cake is a delightful and unique dessert that brings together the best of two worlds. With its rich flavors and creamy texture, it’s sure to be a hit at any gathering. With just a few simple ingredients and steps, you can create a stunning cake that everyone will love. So, gather your ingredients, roll up your sleeves, and get ready to indulge in this delicious treat!
Carrot Cake Ice Cream Cake
Ingredients
For the Ice Cream Base:
- 1 can sweetened condensed milk just over 1/2 cup
- 4 ounces cream cheese
- 2 teaspoons vanilla extract
- 1 cup cold heavy whipping cream
For the Carrot Cake:
- 2 large eggs
- 1/2 cup vegetable oil
- 4 ounces unsweetened applesauce just under 1/2 cup
- 1 cup packed brown sugar
- 1/4 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
For the Whipped Cream Topping:
- 2 cups cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chopped pecans optional, for garnish
Instructions
Prepare the Ice Cream Base:
- In a mixing bowl, beat together the sweetened condensed milk, cream cheese, and vanilla extract until smooth.
- In a separate bowl, whip 1 cup of cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the condensed milk mixture until well combined.
- Pour this mixture into a freezer-safe container and freeze for at least 4 hours or until firm.
Make the Carrot Cake Batter:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, vegetable oil, applesauce, brown sugar, granulated sugar, and vanilla extract until well combined.
- In another bowl, mix the flour, salt, baking powder, baking soda, cinnamon, and shredded carrots.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If you’re using chopped pecans, fold them in at this stage.
Bake the Carrot Cake Layers:
- Grease and flour your 9-inch round cake pans.
- Divide the carrot cake batter evenly between the two pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Assemble the Cake:
- Once the carrot cake layers are completely cooled, place one layer on a serving plate.
- Remove the ice cream from the freezer and let it sit for a few minutes to soften slightly.
- Spread the ice cream evenly over the first cake layer.
- Top with the second cake layer.
Make the Whipped Cream Topping:
- In a mixing bowl, whip the remaining 2 cups of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top and sides of the assembled cake.
- For an extra touch, you can sprinkle chopped pecans on top.
Chill and Serve:
- Place the Carrot Cake Ice Cream Cake back in the freezer for at least 1 hour before serving to allow the layers to set.
- When you’re ready to serve, slice and enjoy the delightful combination of flavors!
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch round cake pans
- Rubber Spatula
- Freezer-safe container
Notes
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
- Let the cake sit at room temperature for about 10 minutes to soften before slicing.
- Do not refreeze once it has been thawed to maintain texture.
