Carrot Cake Ice Cream Cake Recipe
If you’re dreaming of a dessert that captures the cozy spice of carrot cake with the irresistible chill of ice cream, you’ve found your next obsession. Carrot Cake Ice Cream Cake combines layers of moist, spiced carrot cake with creamy vanilla-cinnamon ice cream, all finished with a dreamy whipped cream cheese topping. Each bite brings a little sunshine to your taste buds, making it just the thing for celebrations, summer gatherings, or anytime you want to wow a crowd (or simply treat yourself!).
Ingredients You’ll Need
Everything you need for Carrot Cake Ice Cream Cake is probably sitting in your kitchen already—and every ingredient adds its own magic. The carrots create sweetness and moisture, the spices perfume the cake, and the ice cream and cream cheese transform every forkful into something unforgettable.
- 2 cups grated carrots: Freshly grated carrots keep the cake ultra-moist and bring vibrant color.
- 1 1/4 cups all-purpose flour: The essential base for structure—don’t substitute here for best texture.
- 1 teaspoon baking soda: Gives your carrot cake its classic rise and fluffiness.
- 1/2 teaspoon baking powder: Ensures additional lift for a lighter crumb.
- 1/2 teaspoon salt: Balances sweetness and deepens the spiced flavors.
- 1 teaspoon ground cinnamon: Adds the warm, signature spice everyone expects in carrot cake.
- 1/4 teaspoon ground nutmeg: A small amount goes a long way to add depth.
- 2 large eggs: Binds the batter and ensures structure.
- 3/4 cup granulated sugar: Provides sweetness and helps in lightening the batter.
- 1/2 cup light brown sugar: Delivers a richer, caramel-like sweetness for depth of flavor.
- 1/2 cup vegetable oil: Keeps your cake tender and moist (avoid butter for best texture here).
- 1 teaspoon vanilla extract: Provides a comforting, aromatic base note for all the flavors.
- 1/2 cup crushed pineapple (drained): Adds subtle tang, sweetness, and unique moisture—don’t skip it!
- 1/2 cup chopped walnuts: For crunch and a nutty layer that balances the sweetness—toast them for extra flavor.
- 1 quart vanilla ice cream (softened): Becomes a dreamy, creamy partner for the spiced cake.
- 1 teaspoon ground cinnamon (for ice cream layer): Swirled into the ice cream for a flavor that ties the whole cake together.
- 1/2 cup cream cheese (softened): The star for the luscious topping—let it come to room temperature for easier mixing.
- 1/4 cup powdered sugar: Sweetens the cream cheese topping just right.
- 1/4 cup heavy cream: Whips up with the topping to make it light and fluffy.
- 1/2 teaspoon vanilla extract (for topping): Finishes the cream cheese layer with warmth and aroma.
How to Make Carrot Cake Ice Cream Cake
Step 1: Mix the Dry Ingredients
Start by preheating your oven to 350°F and greasing a 9-inch springform pan. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This blend sets the base of the cake—giving it lift, structure, and that cozy carrot cake aroma.
Step 2: Prepare the Wet Ingredients
In a large bowl, beat the eggs with the granulated and brown sugar until they’re pale and fluffy. Mix in the oil and vanilla. This step infuses the cake with rich flavor and makes sure it’s wonderfully moist—never dry or crumbly!
Step 3: Combine and Add the Good Stuff
Fold the dry ingredients into the wet mixture gently, just until you don’t see any streaks of flour left. Now, add in the grated carrots, crushed pineapple, and chopped walnuts—the trio that takes traditional carrot cake from good to unforgettable. Stir just enough to evenly distribute.
Step 4: Bake the Cake
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely. This is your moment to smell the magic in the kitchen!
Step 5: Slice and Set Up the Layers
Once your carrot cake is cool, use a serrated knife to carefully slice it horizontally to create two even layers. Line your cleaned springform pan with plastic wrap to make unmolding a breeze and lay the first cake layer on the bottom.
Step 6: Make the Ice Cream Filling
In a mixing bowl, blend the softened vanilla ice cream with ground cinnamon until it’s silky and flecked with spice. Spread this dreamy cinnamon ice cream in an even layer over your bottom cake layer.
Step 7: Layer and Freeze
Gently place the second cake layer over the ice cream. Cover and freeze for at least 4 hours, or until the Carrot Cake Ice Cream Cake is firm enough to slice beautifully—this step is what makes the cake ultra-refreshing and easy to cut!
Step 8: Make the Cream Cheese Topping
Beat the cream cheese until it’s smooth, then add powdered sugar, heavy cream, and vanilla extract. Whip until fluffy and spreadable. This tangy-sweet topping echoes classic carrot cake frosting in a lighter, airier form.
Step 9: Frost and Finish
Remove the cake from the pan using the plastic wrap. Frost the top and sides with your luscious cream cheese topping, then pop it back into the freezer for a final 30-minute chill before you dig in. The wait is the hardest part!
How to Serve Carrot Cake Ice Cream Cake
Garnishes
Dress up each slice of Carrot Cake Ice Cream Cake with a generous sprinkle of extra chopped walnuts, a dusting of cinnamon, or whimsical carrot-shaped sprinkles if you’re feeling playful. For an elegant touch, a few thin carrot ribbons or a drizzle of honey makes the presentation pop and gives a hint of what’s inside.
Side Dishes
This cake shines brilliantly on its own, but if you’d like to add a little something extra to the dessert table, consider bowls of fresh berries or slices of sweet, ripe pineapple for a refreshing contrast. A pot of hot coffee or masala chai perfectly complements the cake’s spice notes and is sure to win over guests with nostalgic, cozy flavors.
Creative Ways to Present
For parties, cut the Carrot Cake Ice Cream Cake into petite squares or bars for easy, elegant finger food. You can also freeze the cake in individual ramekins for personalized mini treats, or even serve thick, rustic wedges with a scoop of extra vanilla or cinnamon ice cream for added decadence. Don’t be afraid to get creative—this cake is as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
Extra slices of Carrot Cake Ice Cream Cake keep beautifully in the freezer. Wrap each slice in plastic wrap and store in an airtight container or freezer bag for up to one week. This ensures every piece remains moist and that creamy ice cream layer stays smooth and delicious!
Freezing
You can freeze the entire Carrot Cake Ice Cream Cake, tightly covered, for up to two weeks without any loss of flavor or texture. Just allow the cake to sit at room temperature for 10 minutes before slicing so it cuts cleanly and the flavors can fully shine.
Reheating
Since this is a frozen cake, reheating isn’t needed! However, for the best texture, allow slices to rest at room temperature for about 5–10 minutes before serving. This takes the chill off the ice cream and lets that cream cheese topping become silky and luscious.
FAQs
Can I use a store-bought carrot cake instead of homemade?
Absolutely! Save time by picking up your favorite bakery carrot cake. Just slice it horizontally into two even layers and proceed with the ice cream and assembly steps. The flavor will still be fantastic, and you’ll love how easy it is.
What other ice cream flavors would work?
Cinnamon, maple, or even dulce de leche ice cream are all delightful twists that marry beautifully with the spiced carrot cake layers. Experiment with what you love to keep things interesting and truly personalized.
Can I make this cake gluten-free?
Yes, simply substitute an all-purpose gluten-free flour blend for the standard flour. Be sure to check your ice cream and other ingredients for hidden gluten, and the cake will turn out just as indulgent as ever.
How far ahead can I assemble this cake?
You can prepare Carrot Cake Ice Cream Cake up to two days ahead! Just keep it well-wrapped in the freezer and frost with the cream cheese topping on the day you plan to serve for ultimate freshness and presentation.
Is it possible to make the topping dairy-free?
Definitely. Swap the cream cheese for a vegan cream cheese, use a plant-based heavy cream, and opt for a dairy-free ice cream. With all the warm spices and textures, the cake remains a showstopper that everyone will love.
Final Thoughts
Carrot Cake Ice Cream Cake is that rare dessert that offers nostalgia, fun, and pure bliss in every slice. It’s a sweet labor of love worth every step, and the result is guaranteed to leave smiles long after the plates are clean. I hope you give this recipe a try and make it your new tradition for any season—your taste buds will thank you!
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Carrot Cake Ice Cream Cake Recipe
- Total Time: 5 hours
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of carrot cake and ice cream with this Carrot Cake Ice Cream Cake recipe. Layers of moist carrot cake sandwich vanilla ice cream, topped with a creamy frosting. Perfect for any special occasion or a sweet treat!
Ingredients
Cake:
- 2 cups grated carrots
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts
Ice Cream Layer:
- 1 quart vanilla ice cream (softened)
- 1 teaspoon ground cinnamon
Cream Cheese Topping:
- 1/2 cup cream cheese (softened)
- 1/4 cup powdered sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the cake: Preheat the oven to 350°F and grease a 9-inch springform pan. Whisk together the dry ingredients in a bowl. In another bowl, beat eggs and sugars, then mix in oil and vanilla. Stir in dry ingredients, fold in carrots, pineapple, and walnuts. Bake until done.
- Assemble the ice cream cake: Slice the cooled cake horizontally. Line the pan with plastic wrap, place one cake layer at the bottom. Mix softened ice cream with cinnamon, spread over cake. Top with second cake layer and freeze.
- Make the cream cheese topping: Beat cream cheese, add sugar, cream, and vanilla. Frost the cake, then freeze before serving.
Notes
- You can use store-bought carrot cake for convenience.
- Experiment with different ice cream flavors like cinnamon or maple.
- Toast pecans can be a tasty alternative to walnuts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
