Caramel Brownie Moose Tracks Carrot Cake

Instructions:

1. Line an 8-inch round cake pan with plastic wrap, ensuring that some of it hangs over the sides from easy removal later.

2. Remove a carton of Caramel Brownie Moose Tracks ice cream from the freezer and scoop the ice cream in the cake pan. Press firmly to remove gaps. Cover and freeze for at least 4 hours or overnight.

3. Preheat oven to 350°F. Grease and flour another 8-inch cake pan.

4. Mix in eggs, oil, applesauce, and vanilla. Stir in both sugars. Add salt, baking powder, baking soda, and cinnamon and stir until combined. Add flour and stir until smooth. Stir in nuts (if using) and carrots.

5. Pour batter evenly into pan.

6. Bake for 40 minutes or until a toothpick comes out clean from the middle of the cake batter.

7. Cool completely before removing from pan.

8. Now it’s time to make the frosting. Add cold heavy cream to a large bowl and whip with a hand mixer. Slowly add in your powdered sugar and vanilla extract.

9. Remove your cake from the pan and cut it in half horizontally, like you’re making two slices of bread for a sandwich. You’ll use one half for the bottom of the cake and the other for the top of the cake.

10. Place one half onto a serving or cake plate.

11. Remove the ice cream and plastic from the pan and place it on top of your first layer of cake, then top the ice cream with the second layer of cake.

12. Frost the entire cake with a thin layer of frosting. Freeze at least one hour.

13. Do a second, thicker layer of frosting after the first layer has frozen. Optional: Add nuts or any other toppings of your choice.

14. Serve immediately or freeze in plastic wrap for up to one month.