If you're making ice cream cake from scratch, it's important to layer the ice cream and cake components correctly. Here's how ...

If needed, refrigerate the frosting for 15 minutes, or until it firms up slightly — if it still seems more like a creamy glaze, that’s normal, as long as you can spread it!

For the cream cheese icing: 1 pound (454 grams) cream cheese, softened ¾ cup (91 grams) powdered sugar Pinch fine sea salt ¾ cup (170 grams) butter, super soft ...

7. Alternatively, wait for the cake to cool, wrap it tightly in plastic and then foil and freeze until ready to serve. The frosting can be made and stored in the fridge for up to 14 days.

You can also easily halve the recipe—just use 3 large egg yolks and 2 large eggs and halve everything else. The fruit powder, while optional, adds a bright tartness to the frosting.

Carrot cake is the quintessential American dessert, whether you make it in a 9-by-13 pan or a double-decker round. (Getty Images) ...