This isn’t your average ice cream sandwich. Freshly grated Gwillimdale carrots add a subtle sweetness and soft, cake-like texture that pairs so well with the creamy filling, it’s light, flavourful, and a little unexpected.
Carrot Ice Cream Sandwich
Ingredients
- 1 lb Gwillimdale Farm Carrots, shredded
- 300 G flour
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 300 ml vegetable oil
- 11/4 cup packed brown sugar
- 3/4 cup white sugar
- 4 large eggs
- 1 tsp vanilla
- 1 cup finely chopped pecans
Frosting
- 227 g cream cheese
- 3/4 cup soft butter
- 1 tsp vanilla extract
- 5 cups icing sugar
Instructions
- Preheat oven to 350°F. Butter two 9-inch round pans and line with parchment.
- In a large bowl, whisk together all ingredients except add-ins. Gently stir until just combined—do not overmix. Fold in carrots and pecans.
- Divide batter evenly between pans.
- Bake 30–35 min, until a toothpick comes out clean. Cool completely.
Frosting
- Beat butter and cream cheese (30 sec–1 min).
- Gradually add icing sugar, then vanilla; beat until fluffy.
Assembly
- Place one cooled cake on a serving dish; frost to the edges.
- Top with second cake and frost top and sides.
- Chill at least 30 min before serving.
