Carrot Cake Ice Cream Cake

Name: Carrot Cake Ice Cream Cake
Ingredients: 1 Bake Me Healthy Carrot Cake &amp; Cupcakes Plant-Based Baking Mix; 1 cup unsweetened almond milk; ⅓ cup coconut yogurt; 1 small pint vegan vanilla ice cream; 2 Tbsp unsweetened almond milk; 1 tsp vanilla extract; 1 cup powdered monk fruit sweetener

Summer calls for desserts that are as refreshing as they are delicious, and this Carrot Cake Ice Cream Cake checks all the boxes. Combining the warm, spiced goodness of carrot cake with the cool creaminess of vegan vanilla ice cream, this recipe is perfect for those hot days when you want something sweet and satisfying. Made with Bake Me Healthy’s Carrot Cake & Cupcakes Mix, this dessert is gluten-free, vegan, and Top 9 allergen-free, so everyone can enjoy a slice (or two) guilt-free!

Why You’ll Love This Recipe

This Carrot Cake Ice Cream Cake is the ultimate summer dessert—cool, creamy, and bursting with flavor. The spice of the carrot cake pairs perfectly with the smooth vanilla ice cream, creating a dessert that’s both nostalgic and exciting. Plus, using Bake Me Healthy’s Carrot Cake & Cupcakes Mix means that this cake is not only delicious but also free from gluten, dairy, and the Top 9 allergens, making it a treat everyone can enjoy.

Make It Your Own

This recipe is highly adaptable, so feel free to get creative! Swap out the vanilla ice cream for your favorite flavor—cinnamon, coconut, or even a fruity sorbet would be fantastic. You can also add in some chopped nuts or dried fruit to the cake batter for extra texture and flavor.

Final Thoughts

Whether you’re celebrating a special occasion or simply treating yourself on a warm summer day, this Carrot Cake Ice Cream Cake is sure to impress. It’s easy to make, full of wholesome ingredients, and offers a delightful mix of flavors and textures that will keep you coming back for more.

So go ahead, indulge in a slice of this frosty, flavorful cake, and be sure to share your creation with us by tagging @bakemehealthylove on social media!

Here’s to keeping cool and enjoying every bite of summer with this Carrot Cake Ice Cream Cake!

Recipe courtesy of Purely Healthy Living

Carrot Cake Ice Cream Cake

Rated 5.0 stars by 1 users

(Serves 8)

Ingredients

For the Cake:

1 Bake Me Healthy Carrot Cake & Cupcakes Plant-Based Baking Mix
1 cup unsweetened almond milk
⅓ cup coconut yogurt
1 small pint vegan vanilla ice cream

For the vanilla frosting:

2 Tbsp unsweetened almond milk
1 tsp vanilla extract
1 cup powdered monk fruit sweetener

Directions

Start by preheating your oven to 350°F (175°C)
In a mixing bowl, combine the Bake Me Healthy Carrot Cake & Cupcakes Mix, almond milk, and coconut yogurt (or coconut oil). Stir until the batter is smooth and well combined
Divide the batter between two silicone rectangular baking dishes. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean
Once the cakes have cooled completely, take one of the layers and spread a generous amount of softened vegan vanilla ice cream on top. Place the second cake layer on top of the ice cream, creating a delicious ice cream sandwich
In a small bowl, mix together the almond milk, vanilla extract, and powdered monk fruit sweetener until smooth. The frosting should be thick but spreadable–adjust the consistency with a little more almond milk if needed
Spread the vanilla frosting over the top of the assembled cake. Place the entire cake in the freezer for at least a couple of hours to allow the ice cream to set
When you’re ready to serve, slice the cake into 8 portions. Enjoy the refreshing combination of carrot cake and vanilla ice cream, perfect for a hot summer day!

Back to Recipes