Ina Garten's Carrot Cake Recipe
Recipe Overview
Overview
This Carrot Cake recipe is a delightful twist on a classic favorite. The addition of crystallized ginger not only enhances the flavor but also adds a unique heat that pairs beautifully with the sweetness of the carrots and raisins. The use of extra-large eggs ensures a rich and moist texture, while the combination of walnuts adds a satisfying crunch.
The preparation is straightforward, making it accessible for bakers of all levels. Mixing the dry ingredients separately before incorporating them into the wet mixture helps achieve a smooth batter, which is crucial for a light and fluffy cake. The frosting, made with mascarpone and cream cheese, is a luxurious touch that elevates the cake to a new level of indulgence.
Perfect for birthday celebrations or any festive gathering, this Carrot Cake is sure to impress. The vibrant colors and rich flavors make it not just a dessert, but a centerpiece for your table. Whether you’re a seasoned baker or trying your hand at cake-making for the first time, this recipe is a must-try.
Recipe Details
Steps & Tips
Gather a pound of carrots, two cups of sugar, one and a third cups of vegetable oil, three extra large eggs, and one teaspoon of vanilla extract.
Tip: Use room temperature eggs for better mixing.
Mix the wet ingredients for two minutes until light yellow and thick.
Sift together two cups of flour, two teaspoons of ground cinnamon, two teaspoons of baking soda, and one and a half teaspoons of kosher salt.
Tip: Sift dry ingredients to avoid lumps.
Slowly mix the dry ingredients into the wet ingredients on low speed.
Tip: Mix dry ingredients slowly into wet to prevent clumping.
Mix in the grated carrots, one cup of chopped walnuts, one cup of raisins, and a quarter cup of crystallized ginger.
Add a tablespoon of flour to help suspend the carrots and raisins in the batter.
Tip: Add a tablespoon of flour to keep carrots and raisins from sinking.
Fold the mixed ingredients with a spatula until well combined.
Grease and flour two nine-inch cake pans and line them with parchment paper.
Tip: Line cake pans with parchment paper for easy removal.
Pour the batter evenly into the two prepared pans.
Tip: Use a scale for precise batter division if desired.
Bake in a preheated oven at 400 degrees for 10 minutes, then lower to 350 degrees and bake for 30 to 35 minutes.
Combine 12 ounces of room temperature mascarpone, 4 ounces of room temperature cream cheese, two cups of sifted confectioners sugar, two tablespoons of heavy cream, and half a teaspoon of vanilla extract.
Tip: Beat frosting ingredients until light and fluffy.
Beat the frosting mixture until light and fluffy.
Mix in a third of a cup of minced crystallized ginger and a quarter of a teaspoon of kosher salt.
Tip: Use dry crystallized ginger in frosting, not the syrup kind.
Frost the middle and top of the cooled cakes.
Tip: Frost only the middle and top of the cake for a cleaner presentation.
Sprinkle extra crystallized ginger on top for decoration.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Crystallized ginger adds both heat and sweetness to the carrot cake.
- •Using room temperature eggs helps create a smoother batter.
- •Sifting dry ingredients ensures there are no lumps in the cake.
- •Adding a tablespoon of flour to the carrots prevents them from sinking in the batter.
