Foolproof Ina Garten Carrot Cake Recipe: Sweet Bliss!

Carrot cake weaves culinary enchantment through its humble yet extraordinary ingredients, transforming ordinary pantry staples into a sublime dessert.

Sweet, grated carrots infuse unexpected brilliance into this beloved classic, crafting a symphony of warm, comforting flavors.

Aromatic spices pirouette through each luscious crumb, whispering tales of homestyle baking and pure indulgence.

Sophisticated yet approachable, this cake marries rustic charm with gourmet finesse.

Tender layers promise a sensory journey that dances between nostalgia and innovation.

Rich, moist textures invite you to savor every decadent morsel, revealing complex flavor profiles that tantalize and surprise.

Let this irresistible creation sweep you into a world of delectable delight.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: 668 kcal

Servings: 11

Ingredients to Gather for Ina Garten’s Carrot Cake

• Sugar: Choose fine-grain white sugar for smooth, even sweetness.
• Vegetable Oil: Opt for a neutral-flavored oil like canola for light texture.
• Eggs: Select fresh, room-temperature eggs for better mixing.
• Vanilla Extract: Use pure vanilla extract for rich, authentic flavor.

• All-Purpose Flour: Pick unbleached flour for better cake structure.
• Ground Cinnamon: Select fresh, fragrant cinnamon for warm undertones.
• Baking Soda: Ensure your baking soda is fresh for proper rising.
• Kosher Salt: Use clean, coarse kosher salt for balanced seasoning.

• Grated Carrots: Choose sweet, organic carrots for natural sweetness.
• Raisins: Select plump, moist raisins for bursts of fruity flavor.
• Chopped Walnuts: Pick fresh, crunchy walnuts for textural contrast.
• Mascarpone: Choose creamy, high-quality mascarpone for smooth frosting.
• Cream Cheese: Select full-fat cream cheese for rich consistency.
• Confectioners' Sugar: Use fine powdered sugar for silky frosting.
• Heavy Cream: Pick fresh, cold cream for stable whipping.
• Crystallized Ginger: Choose soft, spicy crystallized ginger for extra kick.

Tips & Frosting Ideas for Ina’s Carrot Classic

Play with Flavors and Techniques

Replace walnuts with pecans, almonds, or skip nuts entirely for a nut-free version. Each option brings a unique texture and taste to your cake.

Soak raisins in warm rum or orange juice before adding to boost flavor depth and prevent dryness. This trick ensures every bite bursts with rich, moist goodness.

Experiment with additional warm spices like nutmeg, cardamom, or ground cloves to create a more complex flavor profile. Start with small amounts to find your perfect spice blend.

Substitute half the oil with unsweetened applesauce or mashed bananas to reduce fat content while maintaining the cake’s signature moisture and tenderness.

How to Present Ina’s Carrot Cake at Any Event

• Serve with Sweet Companions: Pair this carrot cake with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the dessert's creamy texture and rich flavor.
• Create a Festive Plating: Dust the cake plate with a light sprinkle of ground cinnamon or powdered sugar for an elegant presentation that adds visual appeal and hints at the cake's warm spices.
• Complement with Beverage Pairings: Enjoy this cake alongside a hot cup of chai tea, a smooth coffee, or a cold glass of milk to balance the dessert's sweet and spicy notes.
• Gift-Worthy Packaging: Wrap individual slices in parchment paper tied with a rustic twine for a charming homemade gift that showcases your baking skills and spreads delicious joy.

Storing and Saving Ina’s Carrot Cake the Right Way

• Preserve Freshness: Store the carrot cake in an airtight container at room temperature for up to 3 days, keeping it moist and delicious.
• Refrigerate with Care: When covered tightly, the cake can last 5-7 days in the refrigerator, maintaining its rich flavor and soft texture.
• Freeze for Later: Wrap individual slices or the entire cake in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Frosting Protection: Keep the ginger mascarpone frosting from drying out by placing a piece of plastic wrap directly on the cake's surface before sealing the container.

Tools of the Trade for Ina’s Famous Carrot Cake

• Stand Mixer: A powerful kitchen tool with a paddle attachment for smooth, even mixing of wet ingredients.
• Large Mixing Bowls: Essential for separating dry and wet ingredients with plenty of mixing space.
• Measuring Cups and Spoons: Precise tools for accurate ingredient measurements.
• Sifter: Helps break up flour lumps and incorporate dry ingredients evenly.
• 9-inch Round Cake Pans: Perfect for creating uniform cake layers.
• Parchment Paper: Prevents cake from sticking and ensures easy removal.
• Rubber Spatula: Great for gently folding mix-ins and scraping batter from bowl sides.
• Wire Cooling Rack: Allows cakes to cool evenly and quickly after baking.
• Toothpicks: Used to test cake doneness by checking for clean insertion.
• Grater: Helps prepare fresh carrots for the cake batter.
• Mixing Spoon: Useful for smoothing cake batter in pans.

Instructions to Bake Ina Garten’s Carrot Cake

• Warm Up Your Baking Space

Crank the oven to a toasty 400°F. Grab two round cake pans and give them a quick parchment paper makeover. Coat the pans with a generous layer of grease and a sprinkle of flour to keep things smooth.

• Whip Up the Liquid Foundation

Grab your mixer and combine sugar, oil, and eggs. Blend these beauties on medium-high until the mixture transforms into a light, fluffy dream. Splash in some vanilla for that magical flavor punch.

• Create the Dry Magic

Sift your dry ingredients together, blending flour, cinnamon, baking soda, and salt into a cloud-like mixture. Slowly marry these dry ingredients with your wet mixture, keeping things calm and collected.

• Prepare Tasty Companions

Toss carrots, raisins, and walnuts with a light dusting of flour. This sneaky trick keeps your mix-ins from taking a nosedive to the bottom of the cake.

• Bring Everything Together

Gently fold your carrot crew into the batter, ensuring every spoonful will be packed with deliciousness. Use a rubber spatula to spread the love evenly.

• Bake to Perfection

Pour the batter into your prepared pans, smoothing the tops like a pro. Start baking at 400°F for a quick 10-minute kick, then drop the temperature to 350°F. Bake for another 30-35 minutes until a toothpick comes out squeaky clean.

• Cool Down and Rest

Let the cakes hang out in their pans for 10 minutes, then transfer to a wire rack for a complete cool-down. Patience is key for cake success.

• Craft the Creamy Topping

Whip mascarpone, cream cheese, sugar, cream, and vanilla into a dreamy frosting. Toss in some crystallized ginger for an unexpected flavor twist that’ll make taste buds dance.

• Dress Up Your Masterpiece

Layer the cooled cakes with your ginger-infused frosting. Sprinkle some extra crystallized ginger on top for a final flourish.

Heavenly Ina Garten Carrot Cake Recipe

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4.8 from 36 reviews

• Total Time: 1 hour 5 minutes
• Yield: 11 1x

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Description

Ina Garten’s carrot cake delivers rich, spiced layers with cream cheese frosting that elevates classic dessert traditions. Bakers seeking comfort and indulgence will find pure satisfaction in this memorable sweet creation.

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Ingredients

Scale 1x2x3x

• 2 cups (400 g / 14.1 oz) sugar
• 2 cups (480 ml / 16 fl oz) all-purpose flour
• 1 ⅓ cups (320 ml / 10.8 fl oz) vegetable oil
• 1 lb (454 g / 16 oz) carrots, grated
• 3 extra-large eggs, room temperature
• 2 tsp ground cinnamon
• 2 tsp baking soda
• 1 ½ tsp kosher salt
• 1 tsp pure vanilla extract
• 1 cup (150 g / 5.3 oz) raisins
• 1 cup (100 g / 3.5 oz) chopped walnuts
• Chopped crystallized ginger for garnish
• 12 oz (340 g) Italian mascarpone cheese, room temperature
• 4 oz (113 g) cream cheese, room temperature
• 2 cups (240 g / 8.5 oz) sifted confectioners’ sugar
• 2 tbsps heavy cream
• ½ tsp pure vanilla extract
• ⅓ cup (50 g / 1.8 oz) minced crystallized ginger
• ¼ tsp kosher salt

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Instructions

1. Preparation: Preheat the oven to 400°F (204°C). Line two 9-inch round cake pans with parchment paper, generously greasing and flouring to ensure effortless cake release.
2. Wet Mixture Preparation: In a stand mixer, combine sugar, vegetable oil, and eggs. Whip at medium-high speed for 2 minutes until the mixture transforms into a pale, voluminous blend. Infuse vanilla extract to enhance the aromatic profile.
3. Dry Ingredient Integration: Sift flour, cinnamon, baking soda, and kosher salt into a separate bowl, eliminating potential clumps. Gradually fold these dry components into the wet mixture at low speed, maintaining a smooth, lump-free consistency.
4. Add-In Technique: Toss grated carrots, raisins, and chopped walnuts with a light dusting of flour to ensure even distribution and prevent ingredient settling during baking.
5. Batter Assembly: Gently incorporate the prepared carrot mixture into the batter using a rubber spatula, creating a harmonious blend that promises consistent flavor in every slice.
6. Baking Process: Divide the batter evenly between prepared pans, smoothing the surfaces. Initiate baking at 400°F for 10 minutes, then reduce to 350°F (177°C) and continue for 30-35 minutes until a toothpick emerges clean.
7. Cooling Protocol: Rest cakes in pans for 10 minutes, then transfer to a wire rack for complete cooling. Prepare for frosting and final presentation.
8. Frosting Finesse: Blend mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla in a mixer for 1 minute until achieving a light, ethereal texture. Fold in crystallized ginger and salt, beating for an additional 30 seconds to complete the luxurious frosting.

Notes

• Prevent Ingredient Sinking: Coat add-ins like carrots, raisins, and walnuts with flour to ensure even distribution throughout the cake batter and prevent settling during baking.
• Temperature Control Matters: Start baking at 400°F for 10 minutes, then reduce to 350°F to achieve perfect cake texture and even browning without burning.
• Mixing Technique Tip: Use medium-high speed when combining wet ingredients and low speed when adding dry ingredients to maintain batter consistency and prevent overmixing.
• Cooling is Crucial: Allow cakes to rest in pans for 10 minutes before transferring to a wire rack, ensuring structural integrity and preventing potential crumbling.

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

Nutrition

• Serving Size: 11
• Calories: 668
• Sugar: 66 g
• Sodium: 380 mg
• Fat: 39 g
• Saturated Fat: 7 g
• Unsaturated Fat: 32 g
• Trans Fat: 0 g
• Carbohydrates: 74 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 79 mg