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Carrot Cake Ice Cream Cake

This Carrot Cake Ice Cream Cake is a delightful fusion of two beloved desserts! Layers of moist carrot cake and creamy ice cream make it a must-try!
Prep Time30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Celebration Cake, Ice Cream Cake
Servings: 8 servings

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.