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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cooling Protocol: Rest cakes in pans for 10 minutes, then transfer to a wire rack for complete cooling. Prepare for frosting and final presentation.
- 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