Carrot Cake Ice Cream Cake
Feasting on Fruit recipe - Vegan/Gluten-Free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 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
- 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
- 1-2 tbsps carrot juice
Instructions
- 1
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
Blend the dates and milk.
- 7
Add the bananas.
- 8
Blend until smooth.
- 9
Toss the ingredients together until all of the coconut is well coated and orange.
- 10
Leave out overnight to dry.
- 11
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.