Carrot Cake Ice Cream Sandwiches {vegan & gluten free}

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I’ve always had a very special relationship with ice cream sandwiches, but these ones just blow the regular ones out of the water!  And I think the Easter Bunny would definitely approve too :)

 Easter was one of my favorite holidays as a kid.  My best friend (Hi Sho!!) lived out in the country and every year her mother (Hi Barb!!) would spend hours in the morning hiding lots and lots of eggs for us.  We would spend the day walking around in the woods searching for eggs and then eating lots of good food that afternoon.  It was so much fun and even though I’m older now, I am pretty sure it would still be just as exciting!

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These days I don’t do much Easter celebrating, but I dream of the days when I have kids and can put together awesome Easter egg hunts for them!  But, until then I’m just going to make it a tradition to eat these delicious Carrot Cake Ice Cream Sandwiches every Easter, and maybe even once a month in between!  No lie, I ate one of these for breakfast, lunch and dinner today.  That is something I would have never gotten away with as a kid!  Ohhhh, adulthood :)

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There are a few steps to these Carrot Cake Ice Cream Sandwiches, but I promise they aren’t very difficult to make!  And they are totally worth it.  I used non-dairy So Delicious Coconut Vanilla Ice Cream for these because I loved the added coconut flavor with the carrot cake, but you could use any kind of ice cream you would like.  You can also choose to roll them in some chopped walnuts for a little added crunch!  However you decided to make these, I know you will love them!

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Carrot Cake Ice Cream Sandwiches {vegan & gluten free}

  • Yield: 8-12
  • Category: Dessert, Gluten Free, Vegan


  • 1 cup grated carrots
  • 1 cup plus 2 tablespoons Bob’s Red Mill Gluten Free 1:1 Baking Flour*
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1 tablespoon brown sugar
  • 1/4 cup vegetable oil, or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce
  • 1/2 cup almond milk
  • 2-3 pints non-dairy ice cream, I used So Delicious Vanilla Coconut Milk Ice Cream**
  • Chopped walnuts, if desired


  1. Pre-heat oven to 325 degrees Fahrenheit.
  2. Bring a medium sized pot of water to a boil. Fill a large bowl with ice water and set aside. Once water is boiling, throw in the grated carrots and leave them in for about 45 seconds. Drain carrots and immediately throw them into the ice bath. Once cooled, pat dry, squeeze out any extra water and set aside.
  3. In a medium sized bowl add flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg and stir. In a large bowl add granulated sugar, brown sugar, and oil. Cream together and then add vanilla, almond milk, and applesauce and mix again. Add dry mixture to wet mixture and beat with an electric mixer until combined. Using a spoon or spatula, stir in carrots.
  4. Line a 9×13 baking dish with parchment paper. Evenly split the carrot cake batter in half. Spread 1/2 of the batter into the baking dish. It works best to go slow and use a plastic spatula to spread it out. It may look like there isn’t enough at first, but there will be!
  5. Bake the carrot cake for about 20 minutes, until cooked through and then place on a wire rack to cool. Then repeat with the remaining half of the batter. While both cakes are cooling, thaw the ice cream.
  6. Flip one of the carrot cake sheets over and then slide back into a parchment paper lined baking dish. Once ice cream is thawed a bit, place the ice cream in a large bowl and whip with an electric mixture until smooth. Evenly spread the ice cream onto the bottom layer of cake and then slide top layer of cake on the top. Freeze for at least 6 hours, but overnight is ideal.
  7. When ready to eat, let ice cream sandwiches thaw for a few minutes before cutting. Cut them into whatever shape you desire, I used circle cookie cutters and was able to get 8 ice cream sandwiches.
  8. If desired, roll the outside of the ice cream sandwiches in chopped walnuts, it works best when the ice cream is slightly melted.


*I haven’t tried this recipe with any other type of flour but it would probably work with gluten free AP flour as well as regular AP flour.
**I used 3 pints because I like lots of ice cream, but you could use less depending on how thick you want your ice cream to be.

Carrot Cake recipe adapted from Love and Lemons Vegan Carrot Cake Recipe


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    • says

      I totally agree! I’m just swooning over the photo’s of these luscious looking sandwiches. It’s that round shape. Loving it. I would totally let my kids eat this (I am that insane mom would doesn’t allow artificial coloring in my house, yikes) The walnuts on the outside add the perfect crunch, heck, who needs Oreo’s? And yes, having kids for Easter is a blast, they are so excited about the Easter bunny (they’re hoping he’ll meet us on vacation to a warmer climate) and he is! And they’ll be an Easter egg hunt there and hopefully warm enough so there’s grass =)

  1. says

    Aaah easter was one of my favorite holidays as well as a kid. I used to spend it with my grandparents on their farm and my grandad told me every year at breakfast how I’d just missed the easter bunny :)
    I completely get why you had one of these for each meal of the day – I don’t think they’d last long in my house!

  2. says

    I haven’t had dessert yet tonight, Izzy … one of these would be just great, thank you very much!
    Can you believe I’ve never made an ice cream sandwich … terrible, isn’t it? Would love to start with this one. It’s perfect for Easter. Let’s just hope for good weather!

  3. says

    first of all – carrot cake cookies for the outside – YUUUMMM. Second of all – ICE CREAM with those carrot cake cookie outsides….YUMMMM to the max!!

  4. Mariah @ Mariah's Pleasing Plates says

    These carrot cake ice cream sandwiches are gorgeous! Such a perfect Easter treat! I think I would eat one for breakfast, lunch and dinner too!

  5. says

    Ahhh I am loving all these carrot cake recipes that everyone is posting!! Izzy these look seriously amazing ….. like I really want one right now so bad! Carrot cake ice cream sandwich – genius girl.

  6. Evie says

    I am new to GF baking and my daughter is allergic to a TON of things…corn, rice, gluten, oats, buckwheat, eggs, that are standard in most recipes! I love this recipe idea but don’t know how I’d sub out for the standard Bob’s mix since it has flours she cannot have. Suggestions?

    • She Likes Food says

      Hi Evie! The Bob’s Red Mill mix is the only one I have used with this recipe, so I can’t say for sure, but since it is such a small amount of flour needed I think there is a much better chance a different type of flour would work well. Is there a special flour mix that you usually use in baked goods? If so, I would try that one and see how it works. Have you tried coconut flour or almond meal? Those might work well!

      • Evie says

        Isadora! You are so kind to answer so quickly! She cannot eat nut flours and I have not been successful at figuring out how to create an all purpose mix from the flours she can eat (quinoa, amaranth, teff, sorghum, millet, coconut, soy, and potato starch)…yep…that is it! Any suggestions!? I really want to make these for her!

        • She Likes Food says

          Hi Evie! Hmmm, I haven’t experimented much with different gluten free flour blends, so I can’t give too many suggestions based on experience, but I have seen quite a few that include potato starch and coconut flour. Since it is such a small amount of flour, I think it will be harder to mess it up! I’m hoping to start experimenting with my own blends soon so hopefully I can be more helpful once I know more from experience. Good luck! :)


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