Ina Garten Carrot Cake With Ginger Mascarpone Frosting
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.
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.
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.