Carrot Cake Ice Cream Cake
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Crazy for Crust · by Dorothy Kern★ 5.0 (6)

Carrot Cake Ice Cream Cake

NUTRITION · PER SERVING340M COOK
CAL 25%·PRO 12%
CARBS 40G32% OF CAL
1G FIBER0G ADDED0G INTRINSIC8G OTHER31G TOTAL SUGAR
FAT 36G66% OF CAL
18G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A layered dessert combining moist spiced carrot cake with a cream cheese ice cream center and whipped cream topping. Rich and celebratory, perfect for spring gatherings or special occasions.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • ½ (14 ounce) can sweetened condensed milk ((just over ½ cup))
  • 4 ounces (113g) cream cheese
  • ½ teaspoon vanilla extract
  • 1 cup cold heavy whipping cream
  • 2 large eggs
  • ½ cup (118ml) vegetable oil
  • 4 ounces unsweetened applesauce ((by weight; just under half cup))
  • 1 teaspoon vanilla extract
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup flour
  • 1 heaping cup shredded carrots (from about 2 med/large carrots)
  • ½ cup chopped pecans (optional)
  • 2 cups cold heavy whipping cream
  • 3 tablespoons (21g) powdered sugar
  • Chopped pecans (optional)
PREP
60M
SODIUM
247MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.