Description
Indulge in the delightful combination of carrot cake and creamy vanilla ice cream with this Carrot Cake Ice Cream Cake. Perfect for any special occasion or when you’re craving a unique frozen treat!
Ingredients
Scale
Carrot Cake Layer:
- 1 box carrot cake mix (plus eggs, oil, and water as directed)
Ice Cream Filling:
- 1 quart vanilla ice cream, slightly softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
Additional Ingredients:
- 1 cup cream cheese frosting
- Nonstick spray or butter for greasing
Instructions
- Prepare Carrot Cake: Preheat oven to 350°F (175°C) and prepare the carrot cake mix according to package instructions.
- Bake Cake: Grease and line a 9-inch springform pan with parchment paper. Bake the cake for 25–30 minutes until a toothpick comes out clean. Cool completely.
- Layer Cake: Slice the cake horizontally into two layers. Place one layer in the pan.
- Make Ice Cream Filling: Mix softened vanilla ice cream with cinnamon, nutmeg, nuts, pineapple, and coconut. Spread over cake layer.
- Freeze: Add the second cake layer on top, freeze for 4 hours or overnight.
- Decorate and Serve: Remove from pan, frost with cream cheese, and decorate. Serve chilled.
Notes
- You can make this cake up to 2 days in advance and store it in the freezer.
- For a shortcut, use store-bought carrot cake or ice cream. Try using cinnamon ice cream for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
