Carrot Cake Ice Cream

This is my first time at the Improv Challenge Blog Hop! If you are unfamillar with it, Two ingredients are given to you and then you let your imagination roam! Sweet or Savory doesn’t matter just create something wonderful!! This month’s Challenge is Carrots and Ginger. I was going to a savory dish as a veg side at first then, I came across a great idea from Not Quite Nigella. As soon as I saw her version of this most scrumptious dessert I just KNEW I had to make it!!! Never mind that we got 3 inches of snow the other day….. I want to eat this RIGHT NOW!

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I do have to admit that I did cheat a little…… I used Breyers Vanilla Bean Ice Cream instead of making my own. I know bad girl….. My ice cream maker did not survive the move and I just wasn’t ready to replace it this week. So I Cheated. Don’t judge me. So Here is my first post for the Improv Challenge! Carrot Cake Ice Cream!


  • For the Cake:
  • 2 cups flour (I used Cake Flour)
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger (the recipe did not call for it but I added it for the challenge) Optional
  • 3 cups grated carrots (about one bunch)
  • 8 oz can of crushed pineapple drained VERY WELL
  • 1 cup canola oil
  • 4 eggs
  • For the Cream Cheese Frosting:
  • 3 cups powdered sugar
  • 4 oz softened cream cheese
  • 1 tbs vanilla
  • 4-6 tbs milk
  • 1 carton of vanilla ice cream softend to almost liquid
  • 1/8 cup chopped candied crystalise ginger


  1. For The Cake:
  2. Combine all the dry ingredients
  3. add the carrots and pineapple oil and eggs
  4. mix till all is combined
  5. pour into a greased 9 x13 baking pan
  6. bake at 350 for 30 min
  7. cool completely
  8. For the Frosting:
  9. Beat the sugar, cream cheese, vanilla and 2 tbs milk
  10. add 1 tbs milk at a time till disered consistancy is achieved (quite thin but not liquidy)
  11. To Assemble:
  12. Crumble cooled cake
  13. in a large mixing bowl pour in ice cream
  14. add 3/4 of the cream cheese frosting (reserve the rest for drizzeling)
  15. add 4 cups of the crumbled cake (reserve at least 1 cup for crumbling on top)
  16. mix till combined
  17. pour into a glass 9 x 13 dish
  18. scatter the last 1 cup of cake on top
  19. cover with cling film (saran wrap) and freeze till ice cream consistnecy returns
  20. when you serve drizzle a little of the cream cheese frosting on top and top with chopped cyrstalised ginger!
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