Carrot Cake Bunny Chow & Cream Cheese Ice Cream
Need a recipe for a tasty snack? Try this carrot cake bunny chow and cream cheese ice cream recipe for a delicious baked treat today. Stork - love to bake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stork.co.za.
Cooking tools:
- Hand mixer
- Ice cream scoop
- Sifter
- Grater
- Potato masher
- Skewer
- Cooling rack
- Kitchen scale
- Cake pan
- Loaf pan
- Oven
- Freezer
- Refrigerator
- Mixing bowl
- Freezer-proof container
- Spatula
- Whisk
- Saucepan
- Colander
- Kitchen towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Parchment paper
- Spoon
- Plate
- Zip-top bag
- Rolling pin
- Fine-mesh sieve
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
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