CARROT CAKE ICE CREAM CUPCAKES RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 29
Steps:
- To prepare the carrot cake, preheat the oven to 350°F. Butter a 9" x 9" baking pan and line it with parchment paper. Combine 2 Tbsp of the flour, all of the coconut and macadamia nuts in a food processor and process until the nuts are finely chopped. Set aside. Whisk the remaining flour, ground ginger, cinnamon, baking powder, salt, and baking soda in a medium-size bowl until the ingredients are well combined. Beat the sugar and oil in a large bowl with an electric mixer. Add the egg and beat well. Next, add the vanilla. Add the flour-spice mixture and mix until all of the ingredients are well combined. Stir in the coconut-macadamia mixture, the carrots, and crushed pineapple. Bake for about 20-25 minutes, or until a cake tester inserted into the center comes out clean. Run a knife around the edge of the pan to loosen the cake. While the cake is cooling, make the cupcake liners. Start by melting the white chocolate in a small saucepan over low heat. Use a pastry or paint brush to paint the chocolate inside six individual silicone cupcake molds. Apply at least 3-4 layers per cupcake mold and freeze in between layers to help the chocolate set faster. To prepare the cream cheese ice cream, whisk the sugar, eggs, and vanilla together in a medium-size mixing bowl. Combine the milk, heavy cream, and the half-and-half in a medium-size sauce pot. Bring the mixture to a simmer, and then remove the pan from the heat. Slowly pour the cream mixture into the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the sauce pot. Cook and stir over low heat until the mixture coats the back of a metal spoon, about 4 minutes. Whisk in the cream cheese until smooth. Strain the liquid through a fine sieve and then chill the mixture over an ice bath. After the mixture is completely cooled, stir in the lemon juice. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions. Place the ice cream in the freezer and freeze for at least 4 hours before assembling the cupcakes. By this time, the cake should be cool. Remove it from the pan and cut the cake into small circles so they'll fit inside the silicone cupcake molds you made earlier. Wrap the circles in plastic wrap and freeze until needed. To assemble the cupcakes, place a cake circle inside each of the white chocolate molds. Then, scoop a small cream cheese ice cream ball and drop it on top of the cake. Finally, pipe the store-bought icing on top of the cream cheese ice cream and top the cupcakes with toasted coconut or carrot cake crumbs. Freeze until ready to serve.
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Savannah Dempster
s-dempster87@hotmail.comThese cupcakes are the perfect way to end a meal.
Amanda Napier Mark
mark-a@yahoo.comI can't wait to make these cupcakes again. They're so delicious!
Emilee Charlie
ec@aol.comThese cupcakes are a bit time-consuming to make, but they're definitely worth the effort.
MR Rajan
rajan_mr@yahoo.comI'm so glad I found this recipe. These cupcakes are now my go-to dessert.
Dr khursheed Bhayo Khursheed Bhayo
b.d@gmail.comThese cupcakes were the perfect way to celebrate my birthday.
Krype
krype@hotmail.frI would recommend this recipe to anyone who loves carrot cake and ice cream.
Antwi Ebenezer
ebenezer.antwi@gmail.comOverall, I really enjoyed these carrot cake ice cream cupcakes. They're a unique and delicious treat.
Mark epic cgi 24
m_2@yahoo.comThese cupcakes were delicious, but they were a lot of work to make.
Al Burgess
al79@yahoo.comI would definitely make these cupcakes again. They're perfect for any occasion.
joe gary
joegary@hotmail.co.ukThese cupcakes were a bit dry, but the frosting helped to make them more moist.
Davontae Overman
overman.davontae89@yahoo.comI had some trouble finding all of the ingredients for this recipe, but it was worth the effort.
Ultra
ultra4@hotmail.comThese cupcakes were a little too sweet for my taste, but my kids loved them.
sommer tukaki
s-tukaki@gmail.comI'm not much of a baker, but these cupcakes were easy to make and they turned out great.
Sbusiso Sithole
sbusiso.sithole17@hotmail.frThese cupcakes were so cute and festive. I made them for a baby shower and they were a big hit.
Joshua Schultz
j-schultz96@gmail.comI'm not a huge fan of carrot cake, but these cupcakes were really good. The ice cream filling was especially delicious.
Ali Sajid
s-ali@hotmail.comI made these cupcakes for my daughter's birthday party and she loved them!
slah dagsha
dagsha-s@aol.comThese cupcakes were a bit more work to make than I expected, but they were definitely worth it.
Dani Noman
n37@aol.comThe cream cheese frosting was the perfect complement to the carrot cake ice cream.
Elliott Koltun
koltun.e@gmail.comI was skeptical about how carrot cake and ice cream would taste together, but I was pleasantly surprised. These cupcakes were delicious!
Shuiajs
shuiajs@yahoo.comThese carrot cake ice cream cupcakes were amazing! I made them for a party and they were a huge hit.