Carrot cake is a classic and this spectacular make-ahead dessert is a delightful end to dinner, or a tasty treat with afternoon tea. This delicious spiced ice-cream compliments the seasonings in the cake for an elevated twist on a family favorite.
Preheat oven to 325°F.
Spray an 18 x 26 inch sheet pan and line with parchment paper.
In a bowl, combine flour, baking soda, dry mustard powder, cinnamon, nutmeg, and salt and set aside.
In a separate bowl, whisk together eggs, canola oil, vanilla and sugar until smooth. Then stir in the carrot puree.
Sift in the dry ingredients and then fold in the mustard seed and grated carrot.
Spread batter evenly on the baking sheet.
Bake for 20 minutes or until a tooth pick inserted in the cake comes out clean.
Set aside to cool.
Cut into 3 pieces, frost and stack. Once stacked, cut the cake into 10 pieces.
Combine cream cheese and icing sugar in a bowl.
Whip until smooth and creamy.
Combine whipping cream, honey, mustard and fennel in a medium saucepan and simmer for 5 minutes.
In a large bowl, combine sugar and egg yolks.
Remove saucepan from heat and temper into egg mixture.
Return to heat stirring constantly. Cook until the mixture will coat the back of a spoon.
Strain mixture and cool completely.
Churn or pour into air tight container and freeze.
Leftover egg whites freeze well. Use them to make Pavlova, 7-minute frosting, or an angel food cake. Add them to scrambled eggs, a frittata or omelette.