Carrot cake with frosting replaced by creamy caramel-flavored banana ice cream and custom carrot coconut sprinkles to match! Vegan, gluten-free, oil-free.
Another ice cream cake…really, Natalie?
Yes yes, but hear me out. Or if I can’t convince you that more cake was absolutely necessary, then perhaps a delicious slice of this Carrot Cake Ice Cream Cake can.
I posted this ice cream cake a couple of weeks ago and a little bird (a.k.a. youtube commenter) asked for a carrot cake version for her birthday. I couldn’t say no to such a deliciously genius birthday wish. And I wanted to make it happen before pumpkin season strikes and ice cream is no longer cool (no pun intended…okay maybe a little intended).
The Ice Cream
This time around I used banana ice cream for the creamy “frosting”. If you’ve ever frozen nicecream you’ll know that it can turn into an icy solid brick o’ banana. So to help preserve the creaminess, I added date paste to the mix. It also makes it taste caramel-y and luscious, so there’s that to look forward to too.
Date paste made with coconut milk? Even better! I personally used light canned coconut milk, but you could use full fat for extra creaminess or almond/soy/whatever for less fat.
The cake
Carrot cake has gotten the better of me countless times before. Those little orange shreds contain a lot more moisture than they let on, which can often result in mushy cake if you aren’t careful. And in a date-based cake the chance of a mushy middle is even greater.
That’s why I sweetened this cake with a combination of dates and coconut sugar. The dates keep it moist and add some sweetness, and the coconut sugar makes up for the rest.
The batter will seem really thick/dry for a cake batter, but it’s supposed to be. The carrots release a lot of moisture during baking, so if it starts seemingly a little dry it will be perfect after baking.
No mushy middle that sinks down into a cake crater as it cools. Because that’s just sad.
My cake took about 35 minutes to bake through completely. To test it for doneness, lightly press the center. It should feel firm not mushy just like the outer edges. If not, turn the oven down to 325F and leave it for another 5 minutes.
The Sprinkles
What’s a cake without custom-made matching sprinkles? Another variation of my Homemade Coconut Sprinkles, this time colored orange with carrot juice!
If you don’t have a juicer, you can simply buy carrot juice. Or put a carrot in the blender, shred it really small, then squeeze the shreds in a nut milk bag to extract the juice. It’s terribly inefficient, but for the tablespoon or two you need to make sprinkles it works.
And my apologies about the funky lighting in the video, it was filmed during a thunderstorm. It’s been raining here non-stop and eventually me and my cake couldn’t wait any longer…so yeah.
>>> Pin It <<<
Carrot Cake Ice Cream Cake
- Yield: 6 servings 1x
Ingredients
Carrot Cake
- 1 cup shredded carrots
- 8 pitted Medjool dates
- 1/3 cup coconut sugar
- 3/4 cup non-dairy milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 1/4 cup oat flour
- 1/4 cup tapioca starch
- 2 tsps baking powder
- 1 tsps baking soda
- 1 tsp cinnamon
- 1/4 tsp ginger
Ice Cream
- 8 pitted Medjool dates
- 1/2 cup non-dairy milk (I use light canned coconut milk)
- 4 frozen bananas
Sprinkles
- 1/4 cup unsweetened shredded coconut
- 1–2 tbsps carrot juice
Instructions
- Carrot Cake: Preheat the oven to 350F. In a food processor, blend the carrots, dates, milk, coconut sugar, lemon juice, and vanilla extract. It can still be slightly chunky.
- Add the rest of the ingredients. Blend until combined into a thick batter.
- Transfer to a lined or oiled 6-inch round cake pan. Smooth the top with a spatula or slightly wet hands.
- Bake for 35 mins at 350F. Test the center for doneness. If it feels slightly mushy leave it for 5 more minutes and consider lowering the temp to 325F.
- Remove from the oven and cool. Then slice into 2 layers using a serrated knife or cake slicer.
- Ice Cream: Blend the dates and milk.
- Add the bananas.
- Blend until smooth.
- Sprinkles: Toss the ingredients together until all of the coconut is well coated and orange.
- Leave out overnight to dry.
- Assemble: Layer in a 6-inch springform pan: cake, ice cream, cake, ice cream. Top with sprinkles.
- Freeze overnight.
- Remove from the freezer 5-10 minutes before cutting and eating. Keep leftovers in the freezer.
This looks awesome, Natalie, and I love the video!
Thanks Becky 🙂
This is so pretty Natalie! It has been years and years since I’ve had an ice cream cake. Does it stay moist after being frozen? The few times I’ve tried freezing cake it gets so dry. I love carrot cake and all the spices and aromas, so perfect for fall, or really anytime of the year! By the way, you have baking powder typed twice and no tapioca mentioned in the list 🙂 I’d be so tempted to add some ginger to that frosting, I am a huge ginger fan and honestly, can’t get enough of it. It is such a versatile spice that works both in savory and sweet! I am now craving some ice cream cake and still can’t get out of my head that gorgeous cotton candy one you did!! Did you win, any results on the contest yet? It’s one of the prettiest cakes ever!
The freezer definitely dries it out more than a non-ice cream cake, but paired with the melty ice cream I don’t really mind. If ever I find a way to prevent that I’ll let you know, it seems kinda unavoidable unless you were to smother it in frosting or something. Ahh oops…fixed now. Thanks for that 🙂 That’s what I get for late night post writing lol. I thought about cinnamon in the frosting actually, but ginger would be delicious too! I was wishing I had some fresh ginger in my fridge when I made this, that would’ve been even better. And nope no contest results yet, so fingers still crossed. I appreciate you optimism for me and my cake <3
Ah, I am a sucker for carrot cake and those wonderful aromatic spices! Pairing it with ice cream – genius! Looks so amazing!
Me too Jenn. I was pretty pumped to get that request 😀
AMAZING, friend!!! Truly amazing. I need to make this!
Thanks girl! With carrot cake and nicecream it’s kind of a no brainer 🙂
Oh girl, you know I don’t question what you do… especially when it comes to recipes. And more importantly, I don’t question anything you do when it comes to CAKE. You are so sweet to make a birthday request cake. Could there be a better cake? I don’t think so. 😉 That melty bite on the fork is everything and more. Just… can you include this in my care package? Along with your amazing sprinkles… in every color. Ever? Don’t forget the fairy-themed tints, okay? 🙂
I loved the lighting in this video–could be because something about thunderstorms is just cool and romantic? Meanwhile, seeing that forkful on video was even better than seeing it via photo. Please move near me. That’s not a big request or anything, right? 🙂 xoxo
I love getting recipe requests, especially when they are totally genius and need to exist in the world like this one! This one is going to make the whole care package a little melty and sticky, but I think it’s worth the tradeoff for ice cream, don’t you? Maybe if we coat the whole thing in your magic shell it will be fine…and extra delicious? Chocolate + carrot cake…hmmm? Do you have few storms and better lighting up there? Okay, sold!! Save me a crispy treat please? xoxo
This looks absolutely amazing! Seems like the perfect task to take on for this weekend. Yum!
Haha sounds perfect for me! Tasks that end in a snack are always good 🙂 Thanks Amanda!
OMG Natalie! Your photos and video skills just keep getting better and better! So professional!! And that cake…I need some!
Oh you are so kind, thanks Faith! I’m always experimenting with new styles for photos, it’s probably my favorite part of the whole process 🙂
you never have to justify another ice cream cake to me! I’m always down for this! 😉 these pictures are so dreamyyyy… I am in love with this carrot cake caramel ice cream combo! totally on point! YUM times a million! 😉
Hahaha, we think alike!! Plus its a NICEcream cake this time, so practically health food 😉 Mmmm I want to make my niceream with date paste all the time, it was so good! That could be a recipe (and meal!) all it’s own, especially with a pinch of salt added in <3 Thanks Michele!
can i use normal sugar ? i don,t have coconut sugar 🙁
★★★★★
Yeah for sure! It will be just fine 🙂
WOW I can’t wait to try this! 😀 You are quite simply, a dessert genie
Yay!! I hope you love it 🙂
I LOVE carrot cakes!! I need to try this ASAP! You are so talented Natalie!!
Just a little problem, i have all the ingredients minus the dates (in this season is really expensive) , so how can i replace them? I really want to do thissss 🙁
Hi Steph! Carrot cake is the best, isn’t it! 🙂 To substitute for the dates in the cake, increase the coconut sugar to 2/3 cup, and replace 1/2 cup of the non-dairy milk with unsweetened applesauce for moisture. In the frosting, you can just leave them out and use plain banana ice cream. It will be a little bit icier, but as long as you let it defrost for 10-15 mins before eating it will taste fine. I hope that helps, let me know if you have any other questions 🙂
Hehe, you never need to explain or justify when it comes to cake…or in this case, ice cream cake ?? This is beautiful! What an awesome reader request! I love carrot cake, but an ice cream carrot cake sounds pretty epic; especially with that caramel-y nice cream. And I can’t get enough of those fun homemade sprinkles! What a perfect topping!!
Haha well I’ll remember that when I’m itching to post a new ice cream cake and it’s December lol! But I agree, cake really needs no explanation 🙂 Omg the caramel nice cream is heaven. I could eat either part of this, cake or ice cream, on it’s own and be perfectly happy too! Thank you Mandy <3
This carrot ice cream cake is genius, Natalie! I love ice cream cakes and I love carrot cake, so this is a match made in heaven! Looove the ingredients you used and all your special touches! I was thinking to myself, whose birthday is coming up? I’m going to make this! And… It’s my birthday coming up! Haha. Perrrffect 🙂
Ooooh really? Such perfect timing then 😀 I love carrot cake too, and I love ice cream cake mostly because it means I don’t have to bother with figuring out a healthy low fat vegan cream cheese frosting lol. Plus it’s hot–so everything needs a little ice cream in it! Let me know if you give it a shot 🙂
You are a genius! This is a knockout, how delicious! This video was mesmerizing. What a talent you are. I only wish I lived closer so I could watch you in action ( and eat that cake!! 🙂 )
★★★★★
Right!? We would be swapping delicious for delicious all the time! Thanks for watching Ashley <3
I don’t mind another ice cream cake 😀 It actually looks so good and perfect! Even topped with carrot coconut sprinkles – I’m impressed. 🙂 I feel like we have one of the last hot days here in Austria, so I try to eat as much ice cream as possible right now haha, and this cake looks perfect for it 😀
Thanks Bianca! I must admit, the carrot sprinkles were a super last minute addition. I finished spreading on the last layer and was like “Oh no, it needs something more!!” So I made them and sprinted them on before they even had time to dry out lol. Luckily the freezer took care of that. Where did summer go?! Yes shove in as much ice cream and nicecream and popsicles as possible my dear 🙂
I am 100% making this. Perhaps today!!!! I’m inspired!
Yay!! I’m so happy to hear that, I hope it turns out perfect 🙂
This cake has left me totally speechless Natalie! It looks incredible. I absolutely love carrot cake, and the addition of ice cream sounds soooo wonderful! Yum yum yum! Pinned! <3
★★★★★
Carrot cake is so dang good isn’t it?! I love it just about any way it comes, but my favorite part about nicecream over frosting is it makes me feel totally okay about eating a slice for breakfast. Just getting in those early morning veggies 😉 Thanks for pinning Harriet!
Natalie – this is seriously the most beautiful carrot cake I’ve ever seen!! And I think it’s just genius to create a version for the warm summer months. Although I’d love to eat this any time of the year, rain or snow 🙂 The images really caught my eye – stunning!! You should be a professional sweet treats photographer!! Hahah wait a minute — you kind of are, right 😉 Thank you for inspiring me!! <3
★★★★★
Awww thanks Tiina! I’ve always been sorta confused about when carrot cake is actually “in season” to be honest? So I’m just going to eat it whenever! I would happily join you for some snowstorm carrot cake eating 🙂 Hehe yeah kinda, although the word “professional” sounds way to serious and grown up haha! Good luck with the baby, thinking of you <3
This looks amazing and delicious!! I can’t wait to try this recipe! But I don’t have a tapioca starch:( what can I substitute?
★★★★★
Hi Ania! You can use cornstarch, that would be the next best thing. Or if you don’t have that more oat flour will be okay too?
This looks so good Natalie! I love anything carrot cake. Can’t wait to make this!!
Thanks Jess!???
So I was just admiring your other ice cream cake again and now I’m seeing this. I’m in love with all the ice cream cakiness going on here 😀 And that orange color is so so pretty. I would love this on my birthday too 🙂
P.S. (sorry for another ps ?), but you really scared me there with ice cream no longer being cool… I’m so not ready to be done with it just yet ?
ME EITHER!!!!?
I feel almost Audrey-awesome every time I get to take a creamy cake out of springform pan…it’s so exciting! I can see why you love them, freezer cakes are very fun 🙂 Oh man, I bet you have the hardest time picking a cake for your birthday with so many to choose from…and that’s just the ones that are currently in your freezer not to mention all the ones in your repertoire?
How sweet that you made this for a reader’s request! It sounds truly delicious. Plus, I’ve never seen anyone else combine ice cream cake and carrot cake before so this gets points for uniqueness too 🙂
It was such a wonderful idea, I had to make it happen! I’ve never seen one like this either. But I did see a chocolate carrot cake on pinterest the other which wins big time for carrot cake uniqueness too 🙂
Hi Natalie! I need to try this ? Justo a few questions: can i subtitute the oat flour for rice flour or u have another option? And do you think rice milk or quinoa milk can work? Thanks for this amazing desserts!!
Hi Karina! Rice or quinoa milk will be fine in the cake. In the ice cream it will make it slightly more icy after freezing than coconut milk but it will still work. Hmmm flour substitutes…brown rice flour alone will not work, but a mix of brown rice and white rice could work. Or a pre-mixed GF blend. There aren’t any other single gluten-free flours that I can think of that would work, sorry.
Thanks for this amazing recipe it looks so good and delicious, i need to bake this, I really love carot cakes but and don’t like icecream? If I don’t froze it, would it taste the same?
Sure, you can make just the cake without the ice cream and not freeze it, it will taste just fine! Or you can add some other sort of frosting instead 🙂
Hi! I just made only the carrot cake in muffins, so good! I was wondering if you knew the nutritional value per serving of the carrot cake only. Thx!
★★★★★
I am so happy you liked them, great idea to transform it into muffins especially this time of year! I do not have the nutrition data calculated for this one, but you can plug all the ingredients into a site like this one and find out pretty easily: http://www.myfitnesspal.com/recipe/calculator
Love your recipes!!! I’ve been trying them everyday…turns out perfect always! Is there anyway I can make this cake Sugar free?
I am so happy you are enjoying the recipes Rida! By sugar free do you mean fruit/date sweetened or are you looking to use stevia or something like that?
Fruit/Date sweetened.
Fruit/Date sweetened please.
I have a date-sweetened carrot cake here you could try instead: https://nataliejo.co/fruity-frosted-carrot-cake/
This is seriously the most beautiful carrot cake I’ve ever seen. This looks amazing and delicious. I was wondering if you knew the nutritional value per serving of the carrot cake only Thank you for the great post and sharing the recipe
Hi Arun! I do not have it calculated for this one sorry, I am traveling right now and not at my computer to calculate that for you but you can plug it in here to find out: https://whisk.com/recipe-nutrition-calculator/