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Ingredients
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Cake Ingredients
Walrus Vanilla Ice Cream Ingredients
Method
Carrot Cake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 5
Fold in Carrots and Nuts
Gently fold in the grated carrots and chopped walnuts (if using) into the batter.
- 6
Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then carefully remove from the pans and transfer to wire racks to cool completely.
Walrus Vanilla Ice Cream Directions
- 8
Prepare the Base
In a saucepan, combine the heavy cream, whole milk, sugar, vanilla bean (with seeds), and salt. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
- 9
- 10
Temper the Egg Yolks
Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to temper them. Gradually add the rest of the cream mixture, whisking continuously.
- 11
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring frequently, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
- 12
Chill the Mixture
Remove from heat and strain through a fine-mesh sieve into a bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- 13
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 14
Freeze the Ice Cream
Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
