Carrot Cake Ice Cream Cake is Carrot Cake that is topped with an easy cheesecake ice cream – the perfect summer cake!
This was my husband’s birthday cake. And people, he actually ate it.
*jumping for joy*
Well, when I say he ate it, I mean he had one slice. A sliver, really. But still…he used one of his weekly “cheats” to have a slice.
I didn’t hear “it’s too sweet” or anything. He actually enjoyed it. Yay me!
Can we talk about the fact that he gets three cheats a week and that’s all he uses? Best. Willpower. Ever.
I knew I could get him with Carrot Cake.
And ice cream.
AKA, his two kryptonites.
I think this is one of the best cakes I’ve ever made. It’s got a carrot cake base layer. The carrot cake is filled with cinnamon and carrots and pecans. I don’t do pineapple or raisins in…well, anything, but if you have to have raisins in your carrot cake, add away! I also used applesauce for some of the oil in the cake, because I was trying to make it lower calorie for him. I didn’t notice a difference at all!
The ice cream is a cheesecake ice cream (ala Something Swanky) that tastes like cream cheese frosting. Carrot cake wouldn’t be complete without it! It’s an easy ice cream that needs no ice cream maker, and I used fat-free sweetened condensed milk and fat-free Cool Whip. You can use full-fat versions…or use real whipped cream. That recipe is so versatile it’s a little scary. With the addition of vanilla bean paste, the flavor is out of this world.
And if that all wasn’t enough, I frosted the cake with Cool Whip Cream Cheese Frosting. The frosting is convenient, good, and I knew that it would re-freeze well to be the topping on the ice cream cake.
Seriously, favorite cake ever.
Other carrot cake goodness you might like:
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This post may be linked to: Chef in Training, Lil’ Luna, Buns In My Oven, Chic-and-Crafty, I’m Lovin’ it Fridays, Strut your Stuff Saturday, Weekend Potluck, Weekend Wrap Up Party, Sundae Scoop Link Party, and all of these too!