Carrot Spice Cake Ice Cream

Northern folk, brace yourselves for the impending facepalm.

Last Wednesday, I left work around 2:45. The only other person there was my boss, waiting for her husband to come and pick her up. We told each other to be safe and then I trundled across the parking lot to my car.

I got home at 7 pm.

Because of this:


(photo from WRAL)

I was stuck about a quarter mile back from that, watching the ominous black smoke darken the snowy sky.   Everyone kept pulling off to the side and leaving their cars there and just walking home. If I’d had my running clothes with me, I probably would have ran home, since this happened less than 7 miles from where I live.

But instead, I sat in my car, alternately calling BGE to assure him I was ok, reading, and straining to see if traffic was moving. Which it definitely wasn’t.

The good thing (the really good thing) is that being stuck in traffic for four hours is the worst thing to happen in my life in two years. The worst thing that happened before that was my aunt and grandmother dying within a month of each other. That sort of wrecked me for a bit. And I was stuck in a job that made me miserable.

So I’d say life is going really well. I was even cheery when I got home. (Lie, I was cheery after I hit the bathroom)

I had a hot bath and a huge glass of wine and some buttered bread with a warm kale salad. It was good.

I also made this ice cream! It’s not just any ice cream. It’s low fat and full of veggies. Well, not full, but it has three carrots. Which is more than some other ice creams I’ve made.

As soon as I was warm again, I went right back outside and scooped up some snow to pack up BGE’s mom’s old ice cream maker. It made me feel all Laura-Ingallsy.

It was a perfectly comforting way to end the day. And I did have more wine after that.


P.S. Please don’t judge us too harshly. BGE and I are both northern transplants and even we found it hard to drive. The roads just aren’t well plowed and salted.

Carrot Spice Cake Ice Cream


  • 3 carrots
  • 3 cups of unsweetened almond milk, divided
  • 1/4 cup of molasses
  • 1/4 cup tapioca starch
  • 1 teaspoon vanilla
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon cinnamon
  • 1 anise star
  • 1 piece of crystallized ginger (use regular ginger for paleo)
  • 1/4 teaspoon baking powder
  • 1/4 cup shredded sweetened coconut (omit for paleo)


  1. Dissolve the tapioca starch in 1/2 cup of the almond milk. Set aside
  2. In a blender, combine the carrots, molasses, ginger, carrots, zest, and cinnamon. Mix well until the carrots are totally liquefied.
  3. Put the carrot mixture and the anise star in a saucepan over medium heat. Cook, stirring occasionally, for about 8 minutes.
  4. Add the tapioca mixture in and continue to cook for about another 8 minutes. Stir often and be careful it doesn't boil over!
  5. Remove from heat.
  6. Stir in the vanilla and baking powder. You may have to vigorously whisk in the powder, as it clumps up some.
  7. Fish out the anise star.
  8. Pour it into your prepared ice cream maker and follow manufacturers instructions.
  9. When it's done, put it into a separate container and top that container with the coconut. It will be the texture of soft ice cream at first, but will get harder overnight. Serve with additional coconut

adapted from the Creamsicle Custard




5 thoughts on “Carrot Spice Cake Ice Cream

  1. You are so right… Life is good if this is the worst of your problems. And I’m glad it’s good!

    Though, still. Way to be a trooper through it, and I’m glad you’re safe and making ice cream.

    1. I’m still embarrassed at the city haha. The funniest thing was, two days later, every flake was gone and you’d never even know it had snowed. Oh dear.

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