If you are looking for something a little different this Valentine’s Day, try this recipe from George's California Modern in La Jolla, Calif. 


For carrot cake

  • 2 3/4 Cup sugar
  • 3 Cup flour
  • 4 Teaspoon baking soda
  • 1 1/2 Teaspoon salt
  • 4 Teaspoon cinnamon
  • 1 1/2 Teaspoon nutmeg
  • 4 Teaspoon vanilla
  • 2 1/2 Cup grape seed oil
  • 6 Eggs
  • 3 3/4 Cup carrots, grated
  • 9 Ounce pineapple juice

For carrot ice cream

  • 2 Quart half & half
  • 2 2/3 Cup sugar
  • 1/2 Cup cream
  • 3/4 Cup corn syrup
  • 1/4 Teaspoon vanilla
  • 1 Cinnamon stick
  • Orange zest of 1/2 an orange
  • 1 1/2 Pound carrots
  • Pinch salt
  • 3/4 Cup egg yolks


For carrot cake- Step 1:

Preheat the oven to 325 degrees F.

Step 2:

Put dries into the mixer, stir together. Add vanilla, oil and eggs. Mix in the carrots. And pour in the pineapple juice. Let mix until thoroughly combined. Grease and line a baking sheet with parchment paper, pour in the batter and bake for 10 minutes. Lower the temperature to 300 degrees F. Bake for an additional 15-20 minutes.

For ice cream:

Place everything except the yolks in a large pot. Simmer till the carrots are soft. Remove from the heat and take out the cinnamon sticks and orange peels. Place the carrots and some of the liquid in a blender and blend till smooth. Take some of the remaining liquid and temper the yolks. Place the blended carrot mixture, and the tempered yolks back in the pot with all of the liquid and cook till the mixture coats the back of a spoon. Strain, cool, spin and store in the freezer.