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Carrot Ice Cream Sandwich

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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.