The Perfect Ina Garten Carrot Cake Recipe for Cake Lovers

Carrot cake transforms ordinary ingredients into a spectacular dessert that delights taste buds with its rich, moist texture.

Sweet carrots bring unexpected magic to this beloved classic, creating a harmonious blend of warmth and comfort.

Spices dance through each tender crumb, offering a symphony of familiar yet exciting flavors.

Bakers appreciate how simple ingredients can elevate a basic recipe into something extraordinary.

Soft and decadent, this dessert speaks to comfort and nostalgia while surprising you with its delightful complexity.

Layers of flavor unfold with each bite, promising a memorable culinary experience that feels both homemade and sophisticated.

The magic of this cake lies in its ability to balance sweetness with subtle, nuanced undertones: get ready to fall in love.

Why Ina Garten’s Carrot Cake is a Moist, Flavorful Favorite

• Elevate Your Baking Game: This carrot cake recipe transforms a classic dessert into a professional-level masterpiece with simple yet precise techniques that guarantee a stunning result every single time.
• Flavor Explosion in Every Bite: Packed with warm cinnamon, sweet raisins, crunchy walnuts, and tender carrots, this cake delivers a complex taste profile that dances across your palate with rich, complementary textures and depths of flavor.
• Foolproof Baking Method: The step-by-step instructions, including sifting dry ingredients, coating add-ins with flour, and using specific baking temperature adjustments, make this recipe incredibly beginner-friendly while ensuring professional-quality outcomes for bakers of all skill levels.
• Gourmet Frosting Upgrade: The sophisticated ginger mascarpone frosting takes this from an ordinary carrot cake to an extraordinary dessert experience, adding a luxurious, slightly spicy twist that elevates the entire cake to gourmet status.

What You Need for Ina Garten’s Carrot Cake

• Sugar: Key sweetener that helps create a light, fluffy cake texture.
• Vegetable Oil: Provides moisture and helps create a tender crumb.
• Eggs: Binding agent that adds structure and richness to the cake.
• Vanilla Extract: Enhances overall flavor with warm, sweet notes.

• All-Purpose Flour: Main structural component of the cake.
• Ground Cinnamon: Warm spice that adds depth and classic carrot cake flavor.
• Baking Soda: Leavening agent that helps the cake rise and become light.
• Kosher Salt: Balances sweetness and enhances overall flavor profile.

• Carrots: Fresh, grated vegetable that provides moisture and natural sweetness.
• Raisins: Adds chewy texture and natural sweetness to the cake.
• Walnuts: Provides crunch and nutty flavor to complement the cake.
• Crystallized Ginger: Spicy-sweet garnish that adds a unique flavor accent.

• Mascarpone: Creamy, rich cheese that creates a smooth frosting base.
• Cream Cheese: Tangy dairy product that provides classic frosting texture.
• Confectioners' Sugar: Sweetens and helps stabilize the frosting.
• Heavy Cream: Adds lightness and helps create a fluffy frosting consistency.

Step-by-Step Guide to Ina Garten’s Carrot Cake

Step 1: Prepare the Oven and Pans

Heat the oven to 400°F. Grab 2 9-inch round cake pans and line them with parchment paper. Grease the pans thoroughly and dust with flour to prevent sticking.

Step 2: Create the Wet Base

• Sugar
• Vegetable oil
• Eggs

Beat for 2 minutes on medium-high speed until the mixture turns light yellow and fluffy. Stir in vanilla extract for an extra flavor boost.

Step 3: Mix the Dry Ingredients

• All-purpose flour
• Ground cinnamon
• Baking soda
• Kosher salt

Gradually add the dry ingredients to the wet mixture, mixing on low speed to avoid messy splashes.

Step 4: Prepare the Mix-Ins

• Grated carrots
• Raisins
• Chopped walnuts

The flour coating helps prevent these ingredients from sinking to the bottom of the cake.

Step 5: Combine All Ingredients

Gently fold the carrot mixture into the batter using a rubber spatula. Make sure everything is evenly distributed for maximum flavor in every bite.

Step 6: Bake the Cake

Divide the batter evenly between the prepared pans, smoothing the tops with the back of a spoon. Start baking at 400°F for 10 minutes, then reduce the temperature to 350°F. Continue baking for 30-35 minutes until a toothpick comes out clean.

Step 7: Cool and Rest

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer to a wire rack to cool completely before frosting.

Step 8: Prepare the Ginger Mascarpone Frosting

• Mascarpone
• Cream cheese
• Confectioners' sugar
• Cream
• Vanilla

Beat for 1 minute until fluffy. Add crystallized ginger and salt, then beat for an additional 30 seconds.

Step 9: Frost and Decorate

Layer the cooled cakes with the ginger mascarpone frosting. Garnish with additional crystallized ginger for an extra special touch.

Pro Tips for Ina Garten’s Carrot Cake

• Customize Spice Profile: Dial up or tone down cinnamon intensity, introducing nutmeg for a warm, complex aroma that elevates the cake's depth.
• Switch Nut Selection: Explore pecan or almond alternatives, transforming the cake's crunch and introducing subtle nutty undertones.
• Infuse Tropical Notes: Blend coconut oil with vegetable oil, creating a subtle exotic whisper in every delectable bite.
• Brighten Citrus Essence: Sprinkle orange zest into the batter, sparking a vibrant conversation between sweet carrots and zesty citrus notes.
• Maximize Carrot Quality: Reach for freshly grated carrots, ensuring maximum moisture, texture, and pure, natural sweetness in your cake.

How to Store Ina Garten’s Carrot Cake

• Airtight Container Method: Place the entire carrot cake or individual slices in a sturdy, sealed container to lock in moisture and prevent flavor absorption from other foods. This technique keeps the cake's texture and taste pristine for maximum enjoyment.
• Freezer Preservation Method: Carefully wrap each slice or whole cake in plastic wrap, followed by a tight layer of aluminum foil to create a protective barrier against freezer burn. Store flat in the freezer for up to three months, ensuring you label with the date for easy tracking.
• Refrigeration Strategy: Position the cake on a flat surface inside the refrigerator, covering it completely to prevent drying out. Consume within five days for optimal freshness, allowing the cake to sit at room temperature for 15-20 minutes before serving to restore its soft, delectable texture.

Creative Twists on Ina Garten’s Carrot Cake

• Tropical Paradise Carrot Cake: Replace walnuts with toasted macadamia nuts and add shredded coconut to the batter. Incorporate crushed pineapple for extra moisture and swap the frosting with a coconut cream cheese version.
• Chocolate Lover's Dream: Mix in mini dark chocolate chips with the carrots and replace half the vegetable oil with melted chocolate. Top the cake with a rich chocolate ganache instead of the traditional frosting.
• Spiced Autumn Carrot Cake: Add ground nutmeg and cardamom to the dry ingredients. Mix in dried cranberries instead of raisins and sprinkle pumpkin seeds on top. Use brown butter in the batter for a deeper, nuttier flavor profile.
• Gluten-Free Carrot Cake: Substitute all-purpose flour with almond flour and gluten-free flour blend. Use olive oil instead of vegetable oil and add extra eggs for binding. Garnish with chopped pecans and create a lighter cream cheese frosting using Greek yogurt.

Ina Garten’s Carrot Cake: A Sweet and Spiced Delight

Sweet carrot cake magic emerges from Ina Garten’s masterful recipe, combining classic comfort with sophisticated culinary artistry.

Layers of moist, spiced perfection showcase delicate textures and nuanced flavors dancing across palates.

Rich mascarpone frosting elevates this classic dessert beyond ordinary expectations.

Garten’s signature touch transforms simple ingredients into extraordinary experiences.

Warm cinnamon notes and crunchy walnuts create harmonious symphonies within each delectable slice.

Bakers seeking culinary excellence, share this remarkable recipe, comment with passion, and spread deliciousness across your social networks!

Ina Garten Carrot Cake Recipe

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4.8 from 13 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Ina Garten’s carrot cake delivers classic comfort with rich cream cheese frosting and delicate spices. Moist layers packed with carrots, nuts, and warm cinnamon promise a delightful dessert experience you’ll savor to the last crumb.

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Ingredients

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Main Ingredients:

• 1 lb (454 grams) carrots, grated
• 3 extra-large eggs, room temperature
• 2 cups (480 milliliters) all-purpose flour
• 1 ⅓ cups (320 milliliters) vegetable oil
• 2 cups (400 grams) sugar

Flavor Enhancers and Spices:

• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking soda
• 1 ½ teaspoons kosher salt

Mix-ins and Texture Ingredients:

• 1 cup (150 grams) raisins
• 1 cup (100 grams) chopped walnuts
• Chopped crystallized ginger for garnish

Frosting Ingredients:

• 12 ounces (340 grams) Italian mascarpone cheese, room temperature
• 4 ounces (113 grams) cream cheese, room temperature
• 2 cups (240 grams) sifted confectioners’ sugar
• 2 tablespoons heavy cream
• ½ teaspoon pure vanilla extract
• ⅓ cup (50 grams) minced crystallized ginger
• ¼ teaspoon kosher salt

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Instructions

1. Prepare the baking environment by heating the oven to 400°F (204°C). Meticulously line two 9-inch round cake pans with parchment paper, applying a thorough coating of grease and a light dusting of flour to prevent potential sticking.
2. Create a smooth wet ingredient base by combining sugar, vegetable oil, and eggs in a stand mixer with a paddle attachment. Whip the mixture at medium-high speed for approximately 2 minutes until it transforms into a pale, airy consistency. Introduce vanilla extract to elevate the flavor profile.
3. Methodically sift all dry ingredients – all-purpose flour, ground cinnamon, baking soda, and kosher salt – into a separate large bowl, eliminating potential lumps. Gradually incorporate these dry ingredients into the wet mixture, maintaining a low mixer speed to control splatter.
4. Prepare the add-ins by gently coating grated carrots, raisins, and chopped walnuts with one tablespoon of flour. This technique ensures even distribution throughout the batter and prevents ingredient sinking during baking.
5. Delicately fold the prepared carrot mixture into the batter using a rubber spatula, ensuring a uniform integration of ingredients for consistent flavor in every slice.
6. Transfer the batter evenly between the prepared cake pans, smoothing the surfaces with the back of a spoon. Initiate baking at 400°F (204°C) for 10 minutes, then reduce the temperature to 350°F (177°C) and continue baking for 30-35 minutes until a toothpick inserted comes out clean.
7. Allow the cakes to rest in their pans for 10 minutes post-baking, then carefully transfer to a wire rack for complete cooling. Once cooled, prepare for frosting and final assembly.
8. Craft the Ginger Mascarpone Frosting by blending mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla in a mixer for 1 minute until achieving a light, fluffy texture. Incorporate crystallized ginger and salt, beating for an additional 30 seconds to complete the frosting.

Notes

• Unlock the secret to a moist, irresistible carrot cake by allowing ingredients to reach room temperature before mixing.
• Prevent mix-ins from sinking by lightly coating raisins and walnuts in flour before folding into batter.
• Grate carrots moments before mixing to capture maximum moisture and natural sweetness.
• Create a professional-looking dessert by cooling cakes completely and using a paddle attachment for smooth batter.
• Elevate the cake’s flavor profile with a sprinkle of crystallized ginger and a luxurious mascarpone cream cheese frosting.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 525 kcal
• Sugar: 45 g
• Sodium: 300 mg
• Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 63 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 50 mg