Saturday, October 1, 2011

Carrot Cake with Cream Cheese Ice Cream Cake

Marshall's choice for his bday this year!

1 batch Cream Cheese Ice Cream(softened)

Carrot Cake:

4 eggs
1 cup unsweetened applesauce
1/4 cup oil
2 cups white sugar
2 tsp vanilla extract
2 cups all purpose flour(link for GF)
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

3 cups grated carrots

Grease 2-9 inch cake pans and preheat oven to 350

Beat eggs, applesauce, oil and sugar until pale yellow. Add vanilla.

In another bowl whisk together all dry ingredients.

Add dry ingredients to the liquid , 1/2 cup at a time and beat well.

Fold in grated carrots.

Divide batter between the two cake pans.

Bake for 40-50 minutes until a toothpick comes out clean.

Cool 30 minutes in the pan remove from pan and cool completely in the freezer.

Return cakes to pans. Top each with 1/2 the ice cream. Return to the freezer and freeze completely.

Remove cakes from pans and stack cake side down.

4 oz cream cheese
1/4-1/2 cup sugar(to your sweetness preference)
3/4 cups heavy cream

Beat cream cheese until fluffy. In another bowl beat heavy cream and sugar until it has stiff peaks. Fold in cream cheese and mix well.

Frost cake top as desired(I used shredded carrots sweetened with a touch of brown sugar and cinnamon)and return to freezer until solid.

No comments:

Post a Comment