Carrot cake ice cream cake is an easy, fun way to turn the classic cake into a frozen treat. It’s perfect for Easter and any other spring occasion and will be be a hit at the end of your celebration.
Who thought making your own ice cream cake could be so easy?
Especially one as adorable as this!
You only need a handful of ingredients, some food coloring, and a cake mold and you are on your way to springtime cuteness perfect for Easter!
And depending where you live and when Easter falls, a carrot cake ice cream cake may be just the thing you need to enjoy the classic spring flavors with a cooler twist.
To make this you’ll need:
- Carrot cake mix– a 15.25 ounce box of Pillsbury carrot cake mix. I highly recommend this brand for best results.
- Cream soda
- Ice cream– Vanilla
- Whipped topping– Cool Whip or a similar kind in the frozen foods section. Thaw it before using it.
- Almond bark– White chocolate almond bark, melted.
- Food coloring– Orange and green
You’ll also want a carrot shaped candy mold.
How to Make
Making carrot cake ice cream cake is pretty easy!
To do it, whisk the cake mix and cream soda together in a mixing bowl until it’s evenly combined.
Pour the batter in an even layer into a greased 11×7″ baking dishes.
Bake the cake for 25 minutes at 350.
After the time is up, remove the cake from the oven and it let it cool for at least 10 minutes.
When the cake has cooled some, spread the softened vanilla ice cream evenly over the cake.
Freeze the ice cream topped cake until the ice cream is firm (about 2 hours).
Once the ice cream is frozen, take the cake out of the freezer and top the cake with an even layer of Cool Whip.
Then melt the almond bark in a bowl by microwaving it in 30 second increments, stirring between each increment, until smooth.
When it’s melted, take out half a cup of the melted bark for the green carrots stems and leave the rest of the bark to dye orange.
Stir a few drops of green food coloring into the half cup of melted bark until it reaches the desired color.
In the remaining melted bark, stir in orange food coloring until it reaches your desired color.
Fill the carrot part of the molds with the orange color and fill the stem portion with green.
Let the melted chocolate set for 20 minutes in the molds.
Then take the cake out of the freezer and decorate it with the chocolate carrots.
Slice, serve, and enjoy!
Store carrot cake ice cream cake in a freezer safe container or tightly wrapped in plastic wrap in the freezer for up to a week or so.
Let the cake thaw slightly prior to cutting and serving.
Tips and Tricks
- The chocolate carrots are optional but an adorable touch! If you don’t want to make them, that’s fine. You could substitute carrot shaped sprinkles.
- If you wanted to make the chocolate carrots but don’t want to mess with food coloring, buy orange and green candy melts instead. They melt the same way and require less work.
- You want to let the cake thaw slightly before slicing into it so it’s not too hard when you go to cut it.
Other Carrot Cake Inspired Recipes
Carrot cake ice cream cake is the perfect festive springtime dessert.
Make it and enjoy!
Looking for other carrot cake inspired recipes?
- Carrot Cake Trifles
- Carrot Cake Cinnamon Rolls
- Carrot Cake Cheese Ball
- Carrot Cake Truffles
- Carrot Cake Donuts
If you’ve tried this CARROT CAKE ICE CREAM CAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Carrot Cake Ice Cream Cake
- 1 15.25 oz box Pillsbury carrot cake mix
- 8 oz. cream soda
- 48 oz container of vanilla ice cream
- 8 oz. cool whip thawed
- 1 1/2 cups white chocolate almond bark melted
- Orange food coloring
- Green food coloring
- Carrot mold
- Add the cake mix and cream soda to a mixing bowl, whisking together until evenly combined. Pour into a greased 11x7" baking dish, and spread out in an even layer.1 15.25 oz box Pillsbury carrot cake mix, 8 oz. cream soda
- Bake the cake at 350° for 25 minutes. Carefully remove it from the oven, then let it cool for 10 minutes.
- Spread the softened vanilla ice cream over the cake as evenly as possible and freeze until firm (about 2 hours).48 oz container of vanilla ice cream
- Spread the softened cool whip evenly out over the top of your frozen cake.8 oz. cool whip
- Melt white chocolate in a bowl, take out 1/2 cup for the green carrot stems and color the rest of the chocolate orange.1 1/2 cups white chocolate almond bark, Orange food coloring, Green food coloring
- Fill the carrot portion of the mold with orange chocolate and the stem portion of the mold with the green chocolate. Let it set up for 20 minutes, remove the ice cream cake from the freezer, then pop out the chocolate carrots and place evenly out on top of the cool whip layer of your ice cream cake.
- Slice, serve, and enjoy!
- The chocolate carrots are optional but an adorable touch! If you don't want to make them, that's fine. You could substitute carrot shaped sprinkles.
- If you wanted to make the chocolate carrots but don't want to mess with food coloring, buy orange and green candy melts instead. They melt the same way and require less work.
- You want to let the cake thaw slightly before slicing into it so it's not too hard when you go to cut it.