Recipes and Cooking Carrot-Pecan Ice Cream Cake 5.0 (1) 1 Review Combine a serving of carrot cake and ice cream into one gorgeous recipe using Dorie Greenspan's carrot ice cream cake. Stack layers of pecan-studded carrot cake with your ice cream of choice and freeze for a make-ahead ice cream cake that makes hosting a bit easier. By Dorie Greenspan Dorie Greenspan Instagram Twitter Website Dorie Greenspan is the author of Paris Sweets, and has written 14 different baking books. She has contributed to Bon Appétit and Better Homes & Gardens. In addition, she has won four different James Beard awards and Cookbook of the Year from the International Association of Culinary Professionals. Dorie is known for training with Julia Child and co-authoring their book Baking with Julia. A long-time Paris resident, Dorie brings her knowledge of French pastry to her recipes.Dorie Greenspan is a self-taught pastry chef, but even though she never formally attended culinary school, she apprenticed with Julia Child, Pierre Hermé, and Daniel Boloud. Dorie's first article proposal was accepted by Food & Wine magazine, and she learned that she had an aptitude for food writing. She later went on to author several cookbooks and experiment with a pop-up cookie bar in New York City alongside her son, Joshua. Learn about BHG's Editorial Process Published on March 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Servings: 10 Jump to Nutrition Facts Ingredients For the Cake 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt 1 ½ cup grated carrots ½ cup coarsely chopped pecans ½ cup shredded coconut (sweetened or unsweetened) ¼ cup moist, plump dried cranberries or raisins 1 cup sugar ½ cup canola or safflower oil 2 large eggs For the Ice Cream Layers 3 pint ice cream, vanilla, butter pecan, rum raisin or your favorite flavor, softened Toasted nuts or toasted coconut for topping Directions Position the racks to divide the oven into thirds and preheat it to 325°F. Butter or spray three 9x2-inch round cake pans, line each pan with parchment paper and butter or spray the paper. Flour the insides of the pan and tap out the excess. To Make the Cake Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and cranberries. Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Using a spatula, gently mix in the chunky ingredients. Divide the batter among the baking pans. Bake for 35 to 40 minutes, rotating the pans from top to bottom and front to back at the midway point, until a tester inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Remove the parchment paper and cool to room temperature right sides up. (The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.) To Assemble the Cake Line a 9-inch springform pan with plastic wrap. Put one layer, top side up, in the pan. Turn one pint of the ice cream onto the cake and, using an offset spatula or the back of a spoon, smooth it all the way to the edges of the layer. Top with the second layer of cake, this time placing the cake top side down, and cover with another pint of ice cream. Top with the last layer of cake, right side up, and cover with the remaining ice cream. If you want to top the cake with toasted nuts or coconut, sprinkle them on now, while the ice cream is soft. Freeze the cake for about 6 hours before serving. Tips Few cakes look more impressive than this one. Its got three layers of great carrot cake "frosted" with three layers of ice cream.The recipe for the carrot cake is one you'll want to hold on to. It makes a wonderful traditional carrot cake--just add cream cheese frosting.If you'd like, you can freeze the cake without the sprinkling of nuts and then, at serving time, cover the cake with lightly sweetened whipped cream and finish with the toasted nuts.The cake has to be frozen before you can serve it, but it can stay in the freezer for up to 2 months. Rate it Print Nutrition Facts (per serving) 501 Calories 29g Fat 56g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 501 % Daily Value * Total Fat 29g 37% Saturated Fat 9g 45% Cholesterol 75mg 25% Sodium 388mg 17% Total Carbohydrate 56g 20% Total Sugars 42g Protein 7g Vitamin C 1.8mg 9% Calcium 160mg 12% Iron 1.3mg 7% Potassium 308mg 7% Folate, total 38.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.