Method

1. Preheat the oven to 160°C (fan-assisted) and line a regular cake tin with parchment paper.

2. Start by making the carrot cake. Combine the sunflower oil, eggs, light brown soft sugar, grated carrot, and orange zest in a jug. In a mixing bowl, sift the self-raising flour, bicarbonate of soda, mixed spice, ginger and cinnamon. Gently fold the wet ingredients through the dry ingredients to combine, and stir through the nuts, too. Pour the mixture into your lined baking tin, and bake for 30-40 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake cool fully (you can put it in the fridge, if you need).

3. Whilst the cake is cooling, you can start on the ice cream. Whisk together the sugar, cream cheese, vanilla bean paste and egg in a mixing bowl, until fully combined.

4. Next, warm milk and cream in a large saucepan set over low-medium heat, stirring constantly, until the mixture is just about to boil. As soon as you see the first bubbles appear around the edge of the pan, remove it from the heat and pour it *very* slowly into the cream cheese mixture, whisking ferociously as you do. Return the mixture back into the pan, set it over a low heat, and whisk constantly. Cook for 4-6 minutes, or until the ice cream base easily coats the back of a spoon. Let the mixture cool completely.

5. Add the lemon juice to the cooled ice cream base and whisk until smooth and combined. Pour the mixture into your ice cream maker (whichever you have - have a look at its instructions first!), and churn until firm and frozen. Tear chunks of the cooled carrot cake into your ice cream maker (as many or as few as you like) and churn them gently through the frozen ice cream. Eat straight away, or spoon into a container and freeze for later. It's nice to serve it with some leftover carrot cake crumbs, too.