Ina Garten Carrot Cake With Ginger Mascarpone Frosting

Calories: 713.1kcal|Fat: 29.8g|Carbohydrates: 104.8g|Protein: 9.5g | 1 15

recipe
ingredients

tips
storage-tips

This post may contain affiliate links. Read my disclosure policy.

Indulge in a delectable treat with our irresistible Ina Garten Carrot Cake With 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 cake that will leave you craving for more.

The Barefoot Contessa Carrot Cake perfectly balances the sweetness of carrots and raisins with the warmth and spice of ginger. The tender, moist cake layers are enriched with grated carrots, cinnamon, and a hint of nutmeg. The creamy topping combines mascarpone, cream cheese, and heavy cream, all smothered with the zingy kick of crystallized ginger.

Why You’ll Like It

Raisins and Walnuts: The combination of grated carrots, cinnamon, raisins, and walnuts is a true delight for the palate.
Moist: The carrot cake mix used by the Barefoot Contessa is exceptionally moist, with all the ingredients packed into every bite.
Carrot Cake Frosting with Mascarpone and Crystallized Ginger: The ginger-infused mascarpone cream cheese frosting adds a luxurious creaminess to the cake, while the ginger gives it a zingy kick.

Perfect for Special Occasions: This cake is a hit with guests, making it perfect for birthdays, holidays, or any celebration. It never goes out of season.

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.

carrot cake with ginger mascarpone frosting

Variations

- Subs the Ginger and add a tablespoon of fresh organic lemon zest into the cake batter and another two tablespoons to garnish the top. You can also use orange zest.

- Add spices such as cardamom or cloves to create your unique version of this carrot cake.
- Subs the heavy cream and cream cheese with Greek Yogurt and fold it gently into the mascarpone for a healthier cake.

How to serve the carrot cake with ginger mascarpone frosting?

Perfect for celebrations or gatherings where you want to impress your guests with a homemade, show-stopping cake, this cake is a real winner. I love pairing this homemade carrot cake with a warm cup of tea or coffee.

Health Info

Calories: 713.1kcal
Sugar: 77.4g
Sodium: 515.2mg

Fat: 29.8g
Carbohydrates: 104.8g
Fiber: 3.5g

Protein: 9.5g

Barefoot Contessa Carrot Cake with Mascarpone Frosting

Author Caroline Sciberras

Servings 10 people

Calories 713.1

Prep Time 40

Cook Time 35

Total Time 1 15

Fat: 29.8g|Carbohydrates: 104.8g|Protein: 9.5g

Pin Recipe

Description

Ingredients

2 cups (400g) sugar

1 cup (249mg) vegetable oil
3 extra-large eggs at room temperature
1 tsp pure vanilla extract

2 cups (256g) all-purpose flour plus 1 tablespoon
2 tsp ground cinnamon
2 tsp baking soda

1 tsp kosher salt
1 lb (450g) carrots grated
1 cup raisins

1 cup chopped walnuts

For the ginger mascarpone frosting

12 oz (340g) mascarpone cheese at room temperature
4 oz (115g) cream cheese at room temperature

2 cups (240g) confectioners' sugar sifted
2 tbsp (30ml) heavy cream
½ tsp pure vanilla extract

½ oz (15g) crystallized ginger finely chopped, not in syrup
¼ tsp salt

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.

Mascarpone Topping for the Carrot Cake

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.

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.