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.
Beat cream cheese until smooth with a hand mixer. Beat in sweetened condensed milk. Switch to a wooden spoon or spatula and stir in vanilla. Fold in Cool Whip. Place in a sealable container and freeze until hardened, overnight is best.
Make the Cake:
Preheat oven to 350 degrees. Grease and flour two 6” round cake pans or one 9” round cake pan.
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 and carrots.
Pour batter evenly into pans (or into the one 9” pan). I used to 6” round pans, but this batter should fit into a 9” pan. Fill about 2/3 full.
Bake for 22-25 minutes until a toothpick comes out clean. (My two 6” pans baked in 24 minutes. The centers fell a little when I removed them from the oven, but that doesn’t matter. We’re covering it with ice cream!)
Cool completely before removing from pans. Wrap in plastic and freeze until ready to assemble the cake. This can be done up to a week ahead of time.
Assemble the Cake:
Line the bottom of whatever size cake pan you used to bake the cake (either the 9” or one 6” pan) with plastic wrap.
Remove ice cream from freezer. If it’s too hard, let it sit for a few minutes. Scoop ice cream into the bottom of the plastic wrap lined pan and press to compact with your hands. If you are using a 6” pan you’ll use about 2/3 of the ice cream. If you’re using a 9” pan, use it all.
Take your cake layer (only one of them if they are 6”) and press it gently on top of the ice cream. Wrap the entire thing in plastic wrap and freeze for at least a few hours.
Note: I only used one of my 6” cake layers. I kept the other frozen for future cake needs.
When it’s good and frozen, remove from freezer. Unwrap and turn it out onto a serving plate. Peel off the plastic wrap gently from the ice cream.
Frost with your frosting and line the sides with chopped pecans. Serve immediately or refreeze until ready to serve.
If you prefer not to use Cool Whip, you can substitute 2 cups cold heavy whipping cream that has been whipped until stiff peaks form for the Cool Whip in the ice cream recipe.
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