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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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