Step by step method

1. To make the ice cream, beat the cream cheese until smooth, then add in the condensed milk and mix until creamy.
2. Fold in the whipped cream gently and lightly to retain the air.
3. Pour the mixture into a freezer-proof container (a metal loaf tin works well) and freeze until firm (about 4 hours).
4. Preheat the oven to 180°C (160°C fan-forced).
5. Generously grease and line 4 x 400g tin cans with baking paper.
6. Cream the STORK Bake and sugar until very light and fluffy - about 8 minutes.
7. Add the eggs one at a time, beating well in between each addition.
8. Beat in the butternut and vanilla.
9. Combine the flour, bicarbonate of soda and spices and stir into the cake batter.
10. Stir in the carrots, sultanas and flaked almonds then divide between the 4 tins and bake for about 40 minutes or until a skewer inserted into the middle of the cakes, comes out clean.
11. Allow the cakes to cool completely, upside down, then remove from the tin.
12. To serve, use a sharp knife to cut out some of the centre of the carrot cakes and serve with scoops of ice cream and garnish with crushed peanut brittle.

13. Step 1

14. Step 2

15. Step 3