Carrot Cake with White Chocolate Ice Cream

A moist walnut carrot cake topped with cream cheese frosting, served with homemade white chocolate ice cream.

Vegetarian Dessert Ice Cream Walnuts Carrot Cake

Estimated Nutrition

Calories

1163

kcal / serving

13956.4 kcal total

Carbs

113.2g

per serving

1358.8 g total

Fat

73.7g

per serving

884.5 g total

Protein

15.2g

per serving

182.2 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Bicarbonate Soda

570

Sugar

For the cake

150

Sugar

For the topping

150

Sugar

For the ice cream

400

White Chocolate

Melted on a bain-marie

Dairy

290

Eggs

Around 5-6 large eggs

200

Cream Cheese

For the topping

100

Butter

For the topping

Milk

For the ice cream

piece

Egg Yolks

For the ice cream

Milk Powder

200

Double Cream

GrainsCereals

400

Plain Flour

NutsSeeds

pinch

Salt

Cinnamon

Ground

150

Walnuts

Chopped

OilsFats

450

Vegetable Oil

Vegetables

530

Carrots

Peeled and grated

Method

Mix all cake ingredients in a food processor for 5 minutes.

Pour into a 26cm cake tin and bake at 160°C for 45 minutes.

Cool the cake in the tin for 10 minutes before moving to a cooling rack.

Cream the topping ingredients until smooth and spread over the cooled cake.

Whisk egg yolks and sugar for the ice cream until white and stiff.

Boil milk, milk powder, and cream together in a saucepan.

Whisk the hot milk mixture into the eggs and return to the heat.

Cook the mixture to 80°C, sieve it, and stir in the melted white chocolate.

Process in an ice cream machine and store in the freezer until serving.