Carrot Cake Ice Cream Cake Recipe
Cream cheese, pineapple, raisin
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Ingredients
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Cake Base
Ice Cream Layer
Toppings (optional)
Method
Preparation of Cake Base
- 1
Bake the Carrot Cake
Preheat the oven to 350°F (175°C). In a large bowl, mix the carrot cake mix, eggs, vegetable oil, and water until well combined. Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow cooling completely.
Preparation of Ice Cream Layer
- 2
Make the Cream Cheese Mixture
In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract until well combined. Fold in the crushed pineapple and raisins.
- 3
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assembly
- 4
Layer the Cake
Place one layer of the cooled carrot cake on a serving platter. Spread half of the cream cheese ice cream mixture over the cake. Add another layer of carrot cake and top with the remaining ice cream mixture. Freeze for at least 4 hours or until solid.
Serving
- 5
Serve the Ice Cream Cake
Remove the cake from the freezer and let it sit at room temperature for about 10 minutes before slicing. Optionally, top with chopped walnuts and caramel sauce before serving.