Carrot Cake Ice Cream Cake

Name: Carrot Cake Ice Cream Cake
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: Carrot Cake & Cupcakes Plant-Based Baking Mix; unsweetened almond milk; coconut yogurt; vegan vanilla ice cream; unsweetened almond milk for frosting; vanilla extract; powdered monk fruit

20 mins prepServes 8

A summery carrot cake combined with vanilla ice cream, perfect for hot days. This cake is made using a plant-based mix and topped with a creamy frosting. Ideal for those seeking a dairy-free and gluten-free dessert.

8 servings

What you need

2 tbsp unsweetened almond milk

1 tsp vanilla extract

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Instructions

1: Preheat the oven at 350°F.

2: Mix all the ingredients for the cake except for the ice cream.

3: Transfer the batter into two silicone rectangular baking dishes.

4: Bake for 20 minutes and let them cool down.

5: Once cooled, top one part of the carrot cake with ice cream, then top with the other half of the cake.

6: Mix the ingredients for the frosting and top the cake with it.

7: Freeze for a couple of hours.

8: Slice and enjoy!

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Carrot Cake Ice Cream Cake

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