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