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Mascarpone Frosting Carrot Cake (Ina Garten)

Indulge in a delectable treat with our irresistible Carrot Cake Ina Garten with Ginger Mascarpone Frosting recipe. This delightful dessert combines the classic flavors of moist carrot cake with a delightful twist of ginger-infused mascarpone frosting. The result? A mouthwatering masterpiece that will leave you craving for more.


carrot cake with ginger mascarpone frosting
Ina Garten Carrot Cake
Prep Time:
40 mins Total: 3 hrs Yields: 10

What is this Ina Garten carrot cake?

This Carrot Cake Ina Garten with Ginger Mascarpone Frosting recipe is a divine creation that perfectly balances the sweetness of carrots with the warmth and spice of ginger. The tender, moist cake layers are enriched with grated carrots, cinnamon, and a hint of nutmeg, while the creamy mascarpone frosting is laced with the zingy kick of ginger.

Why you’ll like it

  • Classic carrot cake with a twist: The combination of carrot cake and ginger mascarpone frosting creates a harmonious blend of flavors that will tantalize your taste buds.
  • Moist Carrot Cake: The grated carrots lend a moistness to the cake, resulting in a velvety texture that melts in your mouth with each bite.
  • Creamy Ginger Mascarpone Frosting: The ginger-infused mascarpone frosting adds a luxurious creaminess to the cake, elevating it to a whole new level of deliciousness.
  • Perfect for Special Occasions: Whether it’s a birthday, holiday, or any celebration, this carrot cake will impress your guests and become the centerpiece of any gathering.

carrot cake with ginger mascarpone frosting

Ina Garten carrot cake recipe with creamy mascarpone icing

Ingredients

  • Sugar: 2 cups/400 g/14.1 oz sugar
  • Vegetable oil: 1 cup/316.8 g/11.2 oz vegetable oil
  • Extra-large eggs, at room temperature: 3
  • Pure vanilla extract: 1 teaspoon
  • All-purpose flour: 2 cups plus 1 tablespoon / 256 grams / 9 ounces
  • Ground cinnamon: 2 teaspoons
  • Baking soda: 2 teaspoons
  • Kosher salt: 1 teaspoon
  • Carrots, grated: 1 lb/454 g/16 oz
  • Raisins: 1 cup
  • Chopped walnuts: 1 cup
  • Crystallized ginger (not in syrup), chopped, for garnish

For the ginger mascarpone frosting

  • Mascarpone cheese, at room temperature: 12 oz/340 g
  • Cream cheese, at room temperature: 4 oz/113.4 g
  • Confectioners’ sugar, sifted: 2 cups/240 g/8.5 oz
  • Heavy cream: 2 tablespoons/30 ml
  • Pure vanilla extract: 1/2 teaspoon/2.5 ml
  • Minced crystallized ginger (not in syrup): 1/8 cup/15 g/0.5 oz
  • Salt: 1/4 teaspoon/1.25 g

Instructions

Let’s see how to prepare the carrot cake from scratch:

  1. Preheat your oven to 204°C or 400°F.
  2. Grease two 23 cm/ 9-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
  3. Beat the sugar, oil, and eggs with an electric mixer set on medium-high speed for 2 minutes until the mixture turns light yellow and thickened.
  4. Stir in the vanilla.
  5. Sift together the dry ingredients (flour, cinnamon, baking soda, and salt) in a separate bowl.
  6. Gradually add the dry ingredients to the wet mixture with the mixer on low speed.
  7. Toss together the grated carrots, raisins, walnuts, and a tablespoon of flour in another bowl.
  8. Stir the carrot mixture into the batter using a rubber spatula or whatever tools you find suitable.
  9. Divide the batter equally and pour into the pans and smooth the tops.
  10. Bake for 10 minutes,
  11. Reduce the oven temperature to 175°C or 350°F. Fahrenheit and continue baking for 30 to 35 minutes, or until a knife inserted into the center comes out clean.
  12. Allow the cakes to cool in the pans for 15 minutes, then transfer them onto a wiring rack to cool completely.
  13. Take one cake and place it on a flat serving plate with the rounded side facing down.
  14. Spread half of the frosting on the top surface of this cake (not the sides).
  15. Next, place the second cake on top of the first one, with the rounded side facing up.
  16. Frost only the top of the second cake.
  17. Sprinkle the crystallized ginger on top as a garnish.
  18. Serve the cake at room temperature.

For the frosting

  1. Place the mascarpone, cream cheese, confectioners’ sugar, heavy cream, and vanilla in a bowl of an electric mixer.
  2. Beat the ingredients together for about 1 minute until they become light and fluffy.
  3. Add the minced crystallized ginger and salt, and continue beating for an additional 30 seconds.

Tips

  • Ensure all ingredients are at room temperature for optimal results.
  • Make sure to properly grate the carrots for a moist and evenly distributed texture throughout the cake.
  • For an extra burst of flavor, consider adding a handful of chopped walnuts or raisins to the cake batter.
  • Allow the cakes to cool completely before frosting to prevent the frosting from melting or becoming runny.
  • If you prefer a stronger ginger flavor, you can increase the amount of grated ginger in the frosting.

Variations

  • For a festive touch, sprinkle some finely chopped crystallized ginger on top of the frosted cake.
  • Add a tangy twist by incorporating a tablespoon of fresh lemon zest into the cake batter.
  • Experiment with different spices such as cardamom or cloves to create your own unique flavor profile.

How to serve the carrot cake with ginger mascarpone frosting?

Enjoy each heavenly bite and savor the combination of moist carrot cake and aromatic ginger mascarpone frosting! Here are a few tips on serving this homemade carrot cake:

  • Serve this scrumptious Carrot Cake Ina Garten with Ginger Mascarpone Frosting as a delightful dessert for any occasion.
  • Pair it with a warm cup of tea or coffee to enhance the flavors.
  • Perfect for celebrations or gatherings where you want to impress your guests with a homemade, show-stopping cake.

You might like more…

Similar desserts with nuts, dried fruits, or coconut:

  • Ina Garten Coconut Cake: Satisfy your cravings with Ina Garten’s Coconut Cake—a heavenly layered delight with a luscious cream cheese filling and frosting.
  • Mary Berry’s Coffee & Walnut Cake: Indulge in the perfect balance of flavors with Mary Berry’s Coffee & Walnut Cake—a spongy delight featuring a delightful walnut coffee filling and topping.
  • Welsh Cakes Recipe: Experience the warm and buttery texture of Welsh Cakes, enhanced by the subtle sweetness of currants—a delightful treat for any occasion

Other popular desserts in summer:

  • Lemon Cheesecake Crumble: Elevate your summer desserts with a tantalizing Lemon Cheesecake Crumble—baked to perfection and topped with a delightful crumble topping.
  • Tiramisu Cake: Discover a twist on the classic tiramisu with Mary Berry’s Tiramisu Cake—a homemade sponge taking center stage instead of the traditional ladyfingers.
  • Ice Cream Pie: Beat the summer heat with Pioneer Woman’s Ice Cream Pie—a fail-proof recipe that allows you to customize with your favorite ice cream and toppings.
  • Vanilla Affogato Shot: Delight in the simple yet indulgent Vanilla Affogato Shot—savor the harmony of espresso and melting ice cream in this small dessert with big satisfaction.

Mascarpone Frosting Carrot Cake (Ina Garten)

Caroline Sciberras
Prep Time 40 minutes
Cook Time 35 minutes
Course Dessert
Servings 10

Ingredients
  

  • Sugar: 2 cups/400 g/14.1 oz sugar
  • Vegetable oil: 1 cup/316.8 g/11.2 oz vegetable oil
  • Extra-large eggs at room temperature: 3
  • Pure vanilla extract: 1 teaspoon
  • All-purpose flour: 2 cups plus 1 tablespoon / 256 grams / 9 ounces
  • Ground cinnamon: 2 teaspoons
  • Baking soda: 2 teaspoons
  • Kosher salt: 1 teaspoon
  • Carrots grated: 1 lb/454 g/16 oz
  • Raisins: 1 cup
  • Chopped walnuts: 1 cup
  • Crystallized ginger not in syrup, chopped, for garnish

For the ginger mascarpone frosting

  • Mascarpone cheese at room temperature: 12 oz/340 g
  • Cream cheese at room temperature: 4 oz/113.4 g
  • Confectioners' sugar sifted: 2 cups/240 g/8.5 oz
  • Heavy cream: 2 tablespoons/30 ml
  • Pure vanilla extract: 1/2 teaspoon/2.5 ml
  • Minced crystallized ginger not in syrup: 1/8 cup/15 g/0.5 oz
  • Salt: 1/4 teaspoon/1.25 g

Instructions
 

  • Preheat your oven to 204°C or 400°F.
  • Grease two 23 cm/ 9-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
  • Beat the sugar, oil, and eggs with an electric mixer set on medium-high speed for 2 minutes until the mixture turns light yellow and thickened.
  • Stir in the vanilla.
  • Sift together the dry ingredients (flour, cinnamon, baking soda, and salt) in a separate bowl.
  • Gradually add the dry ingredients to the wet mixture with the mixer on low speed.
  • Toss together the grated carrots, raisins, walnuts, and a tablespoon of flour in another bowl.
  • Stir the carrot mixture into the batter using a rubber spatula or whatever tools you find suitable.
  • Divide the batter equally and pour into the pans and smooth the tops.
  • Bake for 10 minutes,
  • Reduce the oven temperature to 175°C or 350°F. Fahrenheit and continue baking for 30 to 35 minutes, or until a knife inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 15 minutes, then transfer them onto a wiring rack to cool completely.
  • Take one cake and place it on a flat serving plate with the rounded side facing down.
  • Spread half of the frosting on the top surface of this cake (not the sides).
  • Next, place the second cake on top of the first one, with the rounded side facing up.
  • Frost only the top of the second cake.
  • Sprinkle the crystallized ginger on top as a garnish.
  • Serve the cake at room temperature.

For the frosting

  • Place the mascarpone, cream cheese, confectioners' sugar, heavy cream, and vanilla in a bowl of an electric mixer.
  • Beat the ingredients together for about 1 minute until they become light and fluffy.
  • Add the minced crystallized ginger and salt, and continue beating for an additional 30 seconds.

Notes

  • Ensure all ingredients are at room temperature for optimal results.
  • Make sure to properly grate the carrots for a moist and evenly distributed texture throughout the cake.
  • For an extra burst of flavor, consider adding a handful of chopped walnuts or raisins to the cake batter.
  • Allow the cakes to cool completely before frosting to prevent the frosting from melting or becoming runny.
  • If you prefer a stronger ginger flavor, you can increase the amount of grated ginger in the frosting.

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