Carrot Cake Bunny Chow & Cream Cheese Ice Cream | Stork

Ingredients

• 210g Stork Baking Margarine, softened
• 270g (1 cup) demerara sugar
• 3 large eggs, at room temperature
• 180ml cooked and mashed butternut
• 5ml (1 tsp) vanilla extract or essence
• 200g ( 1 ¾ cups) self-raising flour, sifted
• 2,5ml (½ tsp) bicarbonate of soda
• 15ml (1 tbsp) ground cinnamon
• 2,5ml (½ tsp) ground nutmeg
• 120g finely grated carrots, squeezed well
• 1/2 cup sultanas (optional)
• 75g flaked almonds
• 225g full fat cream cheese, at room temperature
• 1 x 400g tin sweetened condensed milk
• 375ml (1 ½ cups) cream, whipped to stiff peaks
• Store-bought peanut brittle, to serve