Description

Indulge in the perfect fusion of carrot cake and ice cream with this delightful Carrot Cake Ice Cream Cake. This dessert combines the warmth of spiced carrot cake with the cool creaminess of vanilla ice cream, topped with fluffy whipped cream and adorable chocolate carrots. It’s an ideal treat for any occasion, offering a unique twist on traditional carrot cake.

Ingredients

Units Scale

For the dressing:

1/2 cup mayonnaise
1 tablespoon finely diced yellow onion
2 tablespoon ketchup
1 teaspoon yellow mustard
1 tablespoon sweet pickle relish
1 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon kosher salt

For the salad:

1 pound lean ground beef
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
6 cups shredded iceberg lettuce
1/2 cup diced onions
1 cup shredded cheddar cheese
1/2 cup dill pickles
Sesame seeds for garnish

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Instructions

Prepare the Carrot Cake
Preheat the oven to 350°F. In a mixing bowl, combine the carrot cake mix with 1 1/2 cups of cream soda. Mix thoroughly until a smooth batter forms. Pour the mixture into a 9×7 dish or cake pan, ensuring an even distribution. Bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes before proceeding to the next step.
Add the Ice Cream Layer
Once the carrot cake has cooled, take the vanilla ice cream out of the freezer and let it soften slightly. Spread the softened ice cream over the cake as evenly as possible, creating a smooth layer. Place the cake back in the freezer and allow it to firm up for about 2 hours.
Apply the Whipped Cream
Prepare homemade whipped cream or thaw out a tub of Cool Whip. Once the ice cream layer is firm, spread the whipped cream over the top of the frozen cake, creating an even layer.
Create Chocolate Carrots
Melt the white chocolate almond bark in a microwave-safe bowl. Separate 1/2 cup of the melted chocolate for the green carrot stems. Add orange food coloring to the remaining melted chocolate and mix well. Fill the carrot portion of a candy mold with the orange chocolate. Color the reserved 1/2 cup of white chocolate with green food coloring and use it to fill the stem portion of the mold. Allow the chocolate to set for 20 minutes, then carefully remove the chocolate carrots from the mold and place them on top of the whipped cream layer.

Notes

For a lower-fat option, consider using ground turkey instead of beef.
To make it even more authentic, add a middle layer of shredded lettuce between two layers of meat.
For added crunch, you can toast some sesame seeds before sprinkling them on top.
The dressing can be made ahead and stored in the refrigerator for up to a week.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 300mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 6g
Cholesterol: 65mg