Just imagine a dreamy, luscious, tangy-sweet cream cheese frosting, but in ice cream form. Now add moist, decadent, flavorful chunks of carrot cake, and finish with a drizzle of the best caramel sauce your two hands can make or wallet can afford. Mine is a magical carrot caramel, which I realized wasn’t a thing until I created it! I promise, this ice cream will blow your taste buds away. They will then regroup, join forces, and scream for another spoonful.
You’re welcome.
Ya’ll it is cold in Nashville. Like, really, really, really cold. As in, with a wind chill of -14°F this is the coldest it has been since we have moved here! So, what’s one to do when you’re iced in with stir-crazy little ones to entertain and a kitchen full of seasonal fruits and veggies? You bake, of course! This moist voluptuous carrot coconut cake uses half the oil and sugar of a traditional recipe and is paired with a luxurious Brown Butter Cream Cheese Frosting. It is a lovely twist on the traditional, but yet it is still as comforting as grandma’s knit woolen throw when freezing cold blankets the world outside and ice covers EVERYTHING in sight!
 Dairy |
Eggs |
Fats |
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Leaveners |
Sugars |
