Luxurious Carrot Cake ice cream 🥕

Making carrot cake? Do this instead!

(Cooking time: 2hr )


(Carrot cake)

  • 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

(Ice cream)

  • 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 )


  1. Begin by preparing the carrot cake. In a bowl mix, all the ingredients listed above. The order doesn’t matter.Processed with VSCO with l4 preset
  2. 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.
  3. When it is cooked, remove the cake from the oven and carefully cut the cake into small bitesize pieces.4BA73059-2A0B-46B6-8994-2D0C6FBDF501
  4. Leave the cake to cool for 30 mins.
  5. 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.Processed with VSCO with v6 preset
  6. Then, gently but quickly fold in the carrots, walnuts, raisins and a few of the cake pieces (eat the rest).
  7. Immediately pour the ice cream mix into airtight ice cream container with a lid and freeze overnight or for 6 hours in the freezer.Processed with VSCO with j5 preset

And it’s done! Serve this with some more grated carrot, walnuts and a drizzle of toffee sauce, it’s such a treat!IMG_1602

I hope you have a fantastic day, foodies!

Lots of love,

Shanice Harris x



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