Carrot Cake Ice Cream Cake

• Vegan
• Gluten free

• Produce

  • 4 Bananas, frozen
  • 1 cup Carrots
  • 1/4 tsp Ginger
  • 16 Medjool date, pitted

• Refrigerated

  • 1 1/4 cup Non-dairy milk

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/3 cup Coconut sugar
  • 1 1/4 cup Oat flour
  • 1/4 cup Tapioca starch
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Coconut, unsweetened

• Drinks

  • 1 tbsp Carrot juice

Found on feastingonfruit.com

Description

Ingredients

• 1 cup shredded carrots
• 8 pitted Medjool dates
• 1/3 cup coconut sugar
• 3/4 cup non-dairy milk
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 1/4 cup oat flour
• 1/4 cup tapioca starch
• 2 tsps baking powder
• 1 tsps baking soda
• 1 tsp cinnamon
• 1/4 tsp ginger
• 8 pitted Medjool dates
• 1/2 cup non-dairy milk (I use light canned coconut milk)
• 4 frozen bananas
• 1/4 cup unsweetened shredded coconut
• 1-2 tbsps carrot juice

Directions

• Carrot Cake: Preheat the oven to 350F. In a food processor, blend the carrots, dates, milk, coconut sugar, lemon juice, and vanilla extract. It can still be slightly chunky.
• Add the rest of the ingredients. Blend until combined into a thick batter.
• Transfer to a lined or oiled 6-inch round cake pan. Smooth the top with a spatula or slightly wet hands.
• Bake for 35 mins at 350F. Test the center for doneness. If it feels slightly mushy leave it for 5 more minutes and consider lowering the temp to 325F.
• Remove from the oven and cool. Then slice into 2 layers using a serrated knife or cake slicer.
• Ice Cream: Blend the dates and milk.
• Add the bananas.
• Blend until smooth.
• Sprinkles: Toss the ingredients together until all of the coconut is well coated and orange.
• Leave out overnight to dry.
• Assemble: Layer in a 6-inch springform pan: cake, ice cream, cake, ice cream. Top with sprinkles.
• Freeze overnight.
• Remove from the freezer 5-10 minutes before cutting and eating. Keep leftovers in the freezer.