Description
This Carrot Cake Ice Cream Cake recipe combines the spiced warmth of classic carrot cake with a creamy vanilla ice cream layer and a light whipped cream frosting. Perfect for spring celebrations or summer desserts, this frozen treat offers the best of both cake and ice cream worlds in one delightful, easy-to-make layered cake.
Ingredients
Scale
Carrot Cake Layer
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup crushed pineapple (drained)
- 1/4 cup chopped walnuts or pecans (optional)
Ice Cream Layer
- 1 1/2 quarts vanilla ice cream (softened slightly)
Frosting Layer
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to ensure easy removal of the cake layer.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. This mixture provides the structure and spice base for your carrot cake.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and homogeneous, creating a moist and sweet batter foundation.
- Add Carrots and Pineapple: Stir in the finely grated carrots and drained crushed pineapple into the wet ingredients, incorporating moisture and natural sweetness along with texture.
- Combine Batter: Add the dry ingredients to the wet mixture and gently mix until just combined, being careful not to overmix. Fold in chopped walnuts or pecans if using, for added crunch and flavor.
- Bake the Carrot Cake Layer: Pour the batter into the prepared springform pan and bake in the preheated oven for 25 to 30 minutes. Use a toothpick inserted in the center to test doneness – it should come out clean. Allow the cake to cool completely in the pan.
- Freeze the Cake Layer: Once cooled, place the carrot cake layer in the freezer for about 30 minutes to firm up. This step helps the subsequent ice cream layer stay intact.
- Add the Ice Cream Layer: Spread the softened vanilla ice cream evenly over the chilled carrot cake layer, smoothing the surface with a spatula. Return the cake to the freezer and freeze for at least 4 hours or until the ice cream is completely firm.
- Prepare the Frosting: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will create a light, fluffy frosting layer.
- Frost the Cake: Spread or pipe the whipped cream over the frozen ice cream layer to cover the cake completely. Freeze again for at least 1 hour to set the frosting layer.
- Serve: When ready to serve, remove the cake from the springform pan and let it sit at room temperature for 5 to 10 minutes to soften slightly for easier slicing. Use a warm knife to cut neat slices and enjoy.
Notes
- You can save time by using store-bought carrot cake instead of baking from scratch.
- Switch up the ice cream flavor: cream cheese, cinnamon, or butter pecan varieties work wonderfully.
- Decorate the cake with crushed nuts, carrot ribbons, or a drizzle of caramel for added elegance and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
