Carrot Cake Granita

Must Try

Adenike Eketunde
Adenike Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed. Favorite Quote “No thief, however skillful, can rob one of knowledge, and that is why knowledge is the best and safest treasure to acquire.” ― L. Frank Baum, The Lost Princess of Oz

Yesterday was ridiculously hot & humid here outside of Boston – you know, the kind of heavy heat that causes your legs to stick to the leather sofa and your blowout to frizz uncontrollably – and I was craving something cold and sweet something fierce.

Ok, so I probably shouldn’t have chosen a 90° evening to photograph this granita… by the time I actually got around to eating a serving, it was more akin to a half-melted slushy. But when a craving strikes, I oblige.

I suggest serving the granita immediately before it literally starts to melt before your eyes.

Carrot Cake Granita

It struck me as I was photographing the granita that the shards of ice crystals kinda sorta look like grated carrots. Do you see the resemblance?

Indulge me and say yes ;).

Carrot Cake Granita

This marks my first time making granita, and I’m proud to declare it a resounding success!

It couldn’t be easier, really. All you do is dissolve brown sugar, a few carrot cake-inspired spices, and a bit of maple syrup in a mixture of 100% carrot and pineapple juices, place the mixture in the freezer, scrape the ice to form crystals a few times, and voila! An icy, refreshing, and delicious summertime dessert.

Carrot Cake Granita

I loved the bright orange hue of the granita, but it looked a little, well… naked.

I realized – right before digging into a frosty glass of the granita – that I had almost overlooked an essential component to carrot cake: the cream cheese frosting.

How dare I? The frosting used to be the only part of the cake that I ate. Nowadays, I’ll gladly tuck into a thick slice of carrot cake with a thin layer of frosting… but the sweet and creamy accompaniment has gotta be there.

One problem. I didn’t have any cream cheese; and even if I did, it seemed like a rather heavy accompaniment to such a light dessert.

Then I spotted the jar of coconut butter. In the heat, the coconut oil had separated from the solids, but it wasn’t anything a quick stir couldn’t fix.

I like the flavor enhancement of coconut in a carrot cake, so I drizzled some of the (well-stirred) coconut butter over the top…

Carrot Cake Granita

… which resulted in a magic shell-like hard frosted topping.

Uh-huh. Yep. That was a goooood call.

I think you should try it too!

Carrot Cake Granita

Carrot Cake Granita

Printer-Friendly Recipe

yield: 4 servings

inspired by Apple Pie Granita, as seen on Joy the Baker from Emeril


  • 2 1/4 cups 100% carrot juice
  • 3/4 cup 100% pineapple juice
  • 1/3 cup packed light brown sugar
  • 1 Tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • well-stirred coconut butter for drizzling on top, optional


  1. Combine all of the ingredients, except for the coconut butter, in a saucepan set over medium-high heat. Whisk until the sugar has completely dissolved, about 3 minutes. Mixture should not come to a boil, or even to a simmer.
  2. Pour mixture into a baking dish (I used an 11 x 7 inch dish). Let cool at room temperature for about 10 minutes, and then place dish in the freezer until ice crystals form around the edges, about 1 hour.
  3. Using a fork, scrape the ice crystals on the edges towards the center of the dish. Place dish back in the freezer, and freeze an additional 1 hour.
  4. Repeat step 3 until ice crystals have developed throughout the mixture (about 4 hours total freezing time).
  5. Spoon granita into glasses or serving dishes, drizzle with coconut butter (if using), and serve immediately.

Nutritional Information Per Serving (without the coconut butter):

152.7 calories, 0 grams fat, 44.7 grams total carbohydrate, 1.2 grams fiber, 39.2 grams sugars, 1.3 grams protein

*Edited to add a few photos!

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