Discover Barefoot Contessa’s Carrot Cake Recipe: Sweet Joy in Every Bite

Carrot cake stands as a beloved dessert that weaves comfort carrot cake recipe magic through every delectable slice.

Ina Garten’s approach brings warmth and elegance to this classic treat.

The robust blend of spices and rich cream cheese frosting creates a symphony of flavors that dance across your palate.

Grated carrots infuse moisture and natural sweetness into each tender crumb.

Layers of delicate cake promise a decadent experience that transcends ordinary desserts.

The recipe balances simplicity with gourmet sophistication, making it perfect for any occasion.

You’ll fall in love with this irresistible confection that turns an ordinary afternoon into a celebration of taste.

Ingredients Checklist for Classic Carrot Cake

• Flour: Provides structure and helps bind the cake ingredients together, choose unbleached all-purpose flour for best texture..
• Sugar: Creates sweetness and helps with caramelization, opt for granulated white sugar for consistent results..
• Vegetable Oil: Ensures moisture and tenderness, select a neutral-flavored oil like canola for smooth baking..
• Eggs: Adds richness and helps with binding, use fresh room-temperature eggs for better integration..
• Vanilla Extract: Enhances overall flavor depth, choose pure vanilla extract for authentic taste..

• Carrots: Provides natural sweetness and moisture, select fresh, crisp carrots and grate finely..
• Raisins: Adds chewy sweetness, look for plump and soft raisins for best texture..
• Walnuts: Introduces crunchy texture, choose fresh, whole walnuts and roughly chop for even distribution..

• Cinnamon: Brings warm, aromatic notes, use freshly ground cinnamon for maximum flavor..
• Bicarbonate of Soda: Helps cake rise and creates soft texture, ensure it's fresh and not expired..
• Salt: Balances sweetness and enhances overall flavor, use fine sea salt for even distribution..

• Mascarpone: Creates creamy, rich base, select high-quality Italian mascarpone..
• Cream Cheese: Adds tangy flavor and smooth texture, use full-fat cream cheese..
• Icing Sugar: Provides sweetness and helps stabilize frosting, sift to remove lumps..
• Double Cream: Increases.

Must-Have Tools for Making Carrot Cake

• Stand mixer with paddle attachment: Essential for mixing wet and dry ingredients smoothly and creating fluffy frosting.
• Two 23cm (9-inch) round cake tins: Perfect for baking even cake layers.
• Baking parchment: Crucial for preventing cake from sticking to tins.
• Rubber spatula: Helps gently fold carrots and mix-ins into batter.
• Mixing bowls: Needed for separating dry and wet ingredients.
• Sifter: Ensures dry ingredients are well combined and lump-free.
• Wire rack: Allows cakes to cool evenly after baking.
• Sharp knife: Useful for chopping walnuts and crystallised ginger.
• Measuring cups and spoons: Precise measurements are key to successful baking.
• Skewer or toothpick: Helps check cake doneness by testing center.

Mixing & Baking Instructions for Carrot Cake

• Oven Preparation

Warm up the oven and get the cake pans ready by coating them with grease and lining with parchment paper.

• Wet Mixture Creation

Whip together sugar, oil, and eggs in a mixer until the blend looks light and creamy, then add a splash of vanilla for extra flavor.

• Dry Ingredient Combination

Gently mix flour, cinnamon, and other dry ingredients into the wet mixture, stirring carefully to keep the batter smooth.

• Carrot and Nut Incorporation

Fold in freshly grated carrots, plump raisins, and crunchy walnuts, making sure they’re evenly distributed throughout the batter.

• Baking Process

Pour the batter into prepared pans and bake at different temperatures to create a perfectly moist cake. Let the cakes cool completely before moving forward.

• Frosting Magic

Whip together cream cheese and mascarpone until smooth, adding a touch of crystallized ginger for an unexpected twist.

• Cake Assembly

Layer the cake carefully, spreading frosting between each section and on top, creating a delightful dessert that looks as good as it tastes.

• Serving Suggestions

Enjoy the cake at room temperature and store in the refrigerator, bringing it back to room temperature before serving to maximize flavor.

Carrot Cake: Tips, Swaps & Ideas to Try

• Tasty Tips and Twists
• Swap regular walnuts for toasted pecans to enhance the nutty profile and add a subtle roasted undertone to each bite.
• Replace vegetable oil with unsweetened applesauce for a lighter version or use gluten-free flour blend to make the cake suitable for different dietary needs.
• Experiment with cream cheese frosting by adding orange zest or a splash of bourbon for unexpected flavor complexity that complements the carrot cake's warmth.
• Fold in shredded coconut or finely chopped dried pineapple to introduce additional moisture and interesting textural elements to the cake's crumb.
• Prepare cake layers in advance and freeze wrapped tightly in plastic wrap for up to one month, allowing for convenient entertaining and stress-free baking preparation.

The Best Ways to Serve Carrot Cake

• Pair with Creamy Delight: Serve each slice alongside a dollop of vanilla ice cream for a cool, smooth contrast to the warm spices of the carrot cake.
• Ginger Zest Companion: Complement the cake with a steaming cup of ginger tea, which echoes the crystallised ginger in the frosting and enhances the dessert's aromatic profile.
• Nutty Crunch Addition: Sprinkle extra chopped walnuts around the plate or on top of the frosting to add a delightful textural crunch and highlight the cake's nutty undertones.
• Elegant Dessert Presentation: Dust the cake plate with a light sprinkle of ground cinnamon or powdered sugar to create a sophisticated and inviting visual appeal.

Keeping Carrot Cake Fresh & Planning Ahead

• Refrigerate Wisely: Keep the carrot cake in an airtight container, ensuring it stays fresh for up to 3 days in the refrigerator. Cool temperatures help maintain the cake's moisture and prevent frosting from melting.
• Freeze for Later: Wrap individual cake slices or the entire cake tightly in plastic wrap and aluminum foil. Freeze for maximum 2 months, preserving its delicious flavor and soft texture. Thaw overnight in the refrigerator before serving.
• Room Temperature Revival: Remove the cake from the refrigerator 30 minutes before enjoying. This allows the frosting to soften and flavors to develop, creating a more delightful tasting experience. Slice and serve at a comfortable temperature.
• Transport with Care: When taking the cake to an event, use a sturdy cake carrier with a secure lid. Keep the cake chilled during transportation, especially in warm weather. Place a non-slip mat underneath to prevent sliding and potential damage to the delicate frosting.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: 570 kcal

Servings: 12

Moist Barefoot Contessa Carrot Cake Recipe

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4.5 from 11 reviews

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

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Description

Ina Garten’s carrot cake delivers classic comfort with cream cheese frosting’s tangy richness. Home bakers can craft this delightful dessert using simple ingredients and precise mixing techniques for an irresistible sweet treat.

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Ingredients

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• 3 large eggs, at room temperature
• 315 ml (1 ⅓ cups) vegetable oil
• 1 tsp vanilla extract
• 2 tbsps double cream
• ½ tsp vanilla extract
• 400 g (2 cups) caster sugar
• 250 g + 1 tbsp plain flour
• 2 tsps ground cinnamon
• 2 tsps bicarbonate of soda
• 1 ½ tsps fine sea salt
• ¼ tsp fine sea salt
• 200 g (1 ⅔ cups) sifted icing sugar
• 450 g (1 pound) carrots, grated
• 150 g (1 cup) raisins
• 100 g (1 cup) chopped walnuts
• 340 g (12 oz) mascarpone cheese, at room temperature
• 115 g (4 oz) cream cheese, at room temperature
• 2 tbsps minced crystallised ginger
• Extra crystallised ginger, chopped

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Instructions

1. Oven Preparation: Preheat oven to 200°C/180°C fan. Thoroughly grease two 23-centimeter round cake pans, line bottoms with parchment paper, and dust with flour for seamless cake release.
2. Batter Foundation: In a stand mixer, combine sugar, vegetable oil, and eggs. Whip at medium-high speed for 2 minutes until achieving a pale, voluminous consistency. Introduce vanilla extract for enhanced flavor complexity.
3. Dry Ingredient Integration: Sift flour, ground cinnamon, bicarbonate of soda, and salt. Gradually fold dry mixture into wet ingredients using low-speed mixing, ensuring uniform incorporation without overmixing.
4. Mix-in Incorporation: Gently fold grated carrots, raisins, walnuts, and a tablespoon of flour into the batter. Use a rubber spatula to maintain the mixture’s delicate air pockets and prevent deflation.
5. Baking Process: Evenly distribute batter between prepared pans, smoothing surfaces. Bake initially at 200°C, then reduce to 180°C/160°C fan after 10 minutes. Continue baking 30-35 minutes until a skewer emerges clean.
6. Cooling and Cake Preparation: Rest cakes in pans for 15 minutes, then transfer to a wire rack. Allow complete cooling before frosting to prevent structural compromise.
7. Frosting Creation: Blend mascarpone, cream cheese, powdered sugar, heavy cream, and vanilla in a stand mixer. Whip for one minute until light and fluffy. Incorporate crystallised ginger and salt for a nuanced finish.
8. Cake Assembly: Place first layer on serving plate with flat side down. Spread half the frosting evenly. Position second layer, rounded side up, and frost the top generously. Garnish with additional crystallised ginger for visual and flavor appeal.
9. Storage and Serving: Serve at room temperature. Store in an airtight container for up to 3 days. Before serving, allow cake to sit at room temperature for 30 minutes to restore optimal texture and flavor.

Notes

• Prep Like a Pro: Meticulously grease and flour cake pans to guarantee effortless cake removal and a flawless presentation.
• Mix with Precision: Whip wet ingredients at medium-high speed for exactly 2 minutes to achieve a light, airy batter that creates a tender cake texture.
• Gentle Folding Technique: Use a rubber spatula to delicately incorporate mix-ins, preserving the batter’s delicate airiness and preventing dense cake layers.
• Temperature Control Matters: Start baking at high heat, then reduce temperature to ensure even cooking and prevent burning while maintaining a moist, perfect crumb.

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

Nutrition

• Serving Size: 12
• Calories: 570
• Sugar: 50 g
• Sodium: 400 mg
• Fat: 40 g
• Saturated Fat: 10 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 90 mg