Pineapple Carrot “Cake” With Shaved Ice

Sponsored by Club House for Chefs

Treat yourself to the goodness of carrot cake in this icy treat. Pineapple, carrots and pineapple juice are blended with cinnamon, nutmeg, ginger and a touch of less-fat cream cheese to create that signature carrot cake flavour.


2 cups Frozen pineapple chunks
2 cups Frozen sliced carrots
2 1/2 cups Pineapple juice
1 cup Ice
3 tbsp Less-fat cream cheese or cream cheese
2 tsp Club House Vanilla Extract, Pure
1/2 tsp Club House Cinnamon, Ground
1/2 tsp Club House Nutmeg, Ground
1/2 tsp Club House Ginger, Ground
1/2 tsp Club House Sea Salt, French Mediterranean


Place all of the ingredients in a blender and blend on high speed, scraping down sides and stirring as needed for about 3 minutes or until mixture is smooth.

Pour the mixture into a large freezer-safe container (about 13×9-inch/33×23-cm size). Cover with plastic wrap and freeze for 3 to 4 hours, stirring and scraping mixture every 30 to 45 minutes to create a fluffy, shaved ice texture.

To serve, scoop or shave frozen mixture into serving bowls.

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