Dessertscrazyforcrust5.0
Carrot Cake Ice Cream Cake
My favorite carrot cake recipe with a cream cheese ice cream layer and topped with cream cheese whipped topping! The perfect cake for spring!
👥 12 Servings⏱️ Prep & Cook: 5h 40m⏳ Prep: 1h🔥 Cook: 40 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●spatula
- ●wooden spoon
- ●pan
- ●oven
📝 Preparation Steps
1
Ice Cream:
2
Beat heavy whipping cream until stiff peaks form.
(113g) cream cheese4 ouncescold heavy whipping cream2 cups(21g) powdered sugar3 tablespoons
3
Beat cream cheese in a large bowl until smooth with a hand mixer. Beat in sweetened condensed milk. Switch to a wooden spoon or spatula and stir in vanilla. Fold in whipped cream.
4
Line an 8-inch round cake pan with plastic wrap, making sure some of it hangs over the sides. Place ice cream in the prepared pan. Cover and freeze for at least ⏱️ 4 hours or overnight.
5
Make the Cake
6
Preheat oven to 350°F. Grease and flour one or two 8-inch cake pans.
(113g) cream cheese4 ouncesflour1 cup(21g) powdered sugar3 tablespoons
7
Stir together eggs, oil, applesauce, and vanilla. Stir in sugars. Add salt, baking powder, baking soda, and cinnamon and stir until they are just mixed in. Add flour and stir until smooth. Stir in pecans (if using) and carrots.
(113g) cream cheese4 ounceslarge eggs2(21g) powdered sugar3 tablespoonsbaking powder1 teaspoonbaking soda1 teaspooncinnamon1 teaspoonflour1 cup½ cup chopped pecans (optional)Chopped pecans (optional)
8
Pour batter evenly into pan(s).
9
Bake for ⏱️ 20-40 minutes (depending on number of pans and pan size) until a toothpick comes out clean.
10
Cool completely before removing from pans.
11
Assemble the Cake
12
Add cold heavy cream to a large bowl and whip until stiff peaks form, adding in powdered sugar and vanilla during mixing.
13
If you used one cake pan, torte the cake by cutting it in half horizontally. Place one half on the cake plate.
14
Remove ice cream from pan and remove plastic; place it on top the cake layer. Top with second cake layer.
15
Do a thin layer of frosting all over the cake (the "crumb coat") to pick up any stray crumbs. Freeze at least one hour.
16
Do a second coat of frosting, thicker, over the first coat. Decorate as desired. Optional: add some chopped toasted pecans to the outside of the cake.
(113g) cream cheese4 ounces½ cup chopped pecans (optional)(21g) powdered sugar3 tablespoonsChopped pecans (optional)
17
Serve immediately or freeze. Once the frosting is frozen you can cover the cake with plastic wrap and keep in the freezer for up to a month.
Nutrition Facts
calories
482 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
1 g
sugar Content
23 g
sodium Content
205 mg
protein Content
5 g
trans Fat Content
0.1 g
cholesterol Content
108 mg
carbohydrate Content
32 g
saturated Fat Content
18 g
unsaturated Fat Content
17 g
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