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Carrot Cake Ice Cream Cake

  • Yield: 6 servings 1x



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


  • 1/4 cup unsweetened shredded coconut
  • 12 tbsps carrot juice


  1. 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.
  2. Add the rest of the ingredients. Blend until combined into a thick batter.
  3. Transfer to a lined or oiled 6-inch round cake pan. Smooth the top with a spatula or slightly wet hands.
  4. 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.
  5. Remove from the oven and cool. Then slice into 2 layers using a serrated knife or cake slicer.
  6. Ice Cream: Blend the dates and milk.
  7. Add the bananas.
  8. Blend until smooth.
  9. Sprinkles: Toss the ingredients together until all of the coconut is well coated and orange.
  10. Leave out overnight to dry.
  11. Assemble: Layer in a 6-inch springform pan: cake, ice cream, cake, ice cream. Top with sprinkles.
  12. Freeze overnight.
  13. Remove from the freezer 5-10 minutes before cutting and eating. Keep leftovers in the freezer.