Ina Garten Carrot Cake

This Ina Garten Carrot Cake from barefoot contessa is one of the Best and Easiest Carrot Cakes Ever.

This easy homemade carrot cake is made with sugar, vegetable oil, eggs, vanilla extract, flour, cinnamon, baking soda, and salt. It’s also packed with grated carrots, raisins, and walnuts. The cake is frosted with Ginger Mascarpone Frosting, which is made of Italian mascarpone cheese, cream cheese, confectioners’ sugar, heavy cream, vanilla extract, and crystallized ginger.

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Decorate this cake by frosting the middle and top layers, then sprinkle some crystallized ginger for added flair. Serve this ina garten carrot cake with Carrot Jelly or Blackberry Freezer Jam.

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Note: This recipe is found in The Barefoot Contessa’s cookbooks. You can also watch the video tutorial on the Food Network YouTube channel.

Carrot Cake Ingredients

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 3 extra-large eggs, room temperature
• 1 tsp pure vanilla extract
• 2 cups + 1 tbsp all-purpose flour
• 2 tsp ground cinnamon
• 2 tsp baking soda
• 1 1/2 tsp kosher salt
• 1 lb carrots, grated
• 1 cup raisins
• 1 cup chopped walnuts
• Ginger Mascarpone Frosting (recipe below)
• Chopped crystallized ginger for garnish

Ginger Mascarpone Frosting Ingredients

• 12 oz Italian mascarpone cheese, room temperature
• 4 oz cream cheese, room temperature
• 2 cups sifted confectioners’ sugar
• 2 tbsp heavy cream
• 1/2 tsp pure vanilla extract
• 1/3 cup minced crystallized ginger
• 1/4 tsp kosher salt

How To Make Carrot Cake

1. Preheat and Prepare Pans: Preheat your oven to 400°F. Grease two 9-inch round cake pans, line them with parchment paper, and then grease and flour the pans.
2. Mix Wet Ingredients: In a mixer with a paddle attachment, beat sugar, oil, and eggs for 2 minutes on medium-high speed until it turns light yellow. Add vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, sift together flour, cinnamon, baking soda, and salt. Slowly add this to the wet mixture while the mixer is on low speed.
4. Prepare and Add Carrots: In a medium bowl, mix grated carrots, raisins, and walnuts with 1 tablespoon of flour. Fold this into the batter using a rubber spatula.
5. Bake and Assemble: Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, then lower the heat to 350°F and bake for another 30-35 minutes. Let it cool, then assemble the cake layers with the frosting and garnish with crystallized ginger.

How To Make Ginger Mascarpone Frosting

In a mixer, beat mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla for 1 minute until fluffy. Add crystallized ginger and salt, and beat for another 30 seconds.

How To Decorate A Carrot Cake

To decorate this Carrot Cake, first frost the middle and top layers of the cake. Leave the sides exposed to showcase the cake’s texture. For a finishing touch, sprinkle some crystallized ginger on top.

Do Carrot Cakes Need To Be Refrigerated

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Yes, Carrot Cake needs to be refrigerated, whether frosted or unfrosted, because it has ingredients like eggs, cream cheese, and mascarpone that can spoil if left out at room temperature.

How Long Does Carrot Cake Last In The Fridge

This Carrot Cake can be stored in the fridge for about 3 to 5 days.

Can You Freeze Carrot Cake

Yes, freezing is possible. Wrap the cake or individual slices tightly in plastic wrap and aluminum foil. Place them in an airtight container and freeze for up to 3 months. Thaw in the fridge before serving.

Try More Cake Recipes:

• Fig Ricotta Cake
• American Flag Cake
• Blueberry Crumb Cake
• Ina Garten Apple Cake
• Ina Garten Tres Leches Cake

Source: https://gardencourte.com
Categories: Recipe