CARROT CAKE ICE CREAM CAKE
Ingredients:
– 2 cups shredded carrots
– 1 cup crushed pineapple, drained
– 1 cup chopped walnuts
– 1 cup shredded coconut
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 3/4 cup vegetable oil
– 3 large eggs
– 1 tsp vanilla extract
– 2 pints carrot cake flavored ice cream
– Cream cheese frosting
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, combine the carrots, pineapple, walnuts, and coconut.
3. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the carrot mixture, then stir in the oil, eggs, and vanilla extract until well combined.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
6. Once the cake is cool, slice it in half horizontally to create two layers.
7. Soften the carrot cake flavored ice cream and spread it over one cake layer. Top with the second cake layer.
8. Cover the entire cake with cream cheese frosting and freeze for at least 4 hours, or until set.
9. Serve slices of the Carrot Cake Ice Cream Cake chilled and enjoy!
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 5 hours
Calories: 380 kcal
Servings: 8
