Making carrot cake? Do this instead!
(Cooking time: 2hr )
- 170g of plain flour
- 3/4 teaspoon of baking powder
- 1/2 teaspoon of salt
- 3/4 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 25ml of lemon juice
- 80g of muscovado sugar
- 80g of light butter or coconut oil
- 2 small eggs
- 1 teaspoon of Vanilla extract
- 1 large grated carrot
- 1 tablespoon of Lemon curd
- 397g of light condensed milk (a pot)
- 568g of double cream (light or full fat (two pots)
- 2 large carrots grated
- 1 teaspoon of vanilla extract (the alcohol in it helps keep the ice cream smooth)
- A handful of diced walnuts
- A handful of raisins (optional)
- 1 tablespoon cinnamon
- 1 teaspoon of lemon curd (optional)
- 1 tablespoon nutmeg
- Yellow food colouring (optional)
- Tiny carrot pieces
- Crushed walnuts
- Toffee sauce (homemade or shop-bought )
- Begin by preparing the carrot cake. In a bowl mix, all the ingredients listed above. The order doesn’t matter.
- Then, pour the cake batter in a wide cake tray and cook the carrot cake in the oven for 30 – 45 mins on 180C. Do not overbake unless it’s not yet cooked.
- When it is cooked, remove the cake from the oven and carefully cut the cake into small bitesize pieces.
- Leave the cake to cool for 30 mins.
- In a large bowl, whisk the cream, condensed milk, nutmeg, food colouring and cinnamon till it’s thick and gloopy like cold custard but not too thick nor runny.
- Then, gently but quickly fold in the carrots, walnuts, raisins and a few of the cake pieces (eat the rest).
- Immediately pour the ice cream mix into airtight ice cream container with a lid and freeze overnight or for 6 hours in the freezer.
And it’s done! Serve this with some more grated carrot, walnuts and a drizzle of toffee sauce, it’s such a treat!
I hope you have a fantastic day, foodies!
Lots of love,
Shanice Harris x