Ina Garten Carrot Cake

This scrumptious Ina Garten Carrot Cake is prepared using sugar, vegetable oil, eggs, flour, and carrots. This Carrot Cake recipe is a dessert that takes about 55 minutes to prepare and can serve up to 12 people.

Ina Garten 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 Ina Garten Carrot Cake

1. Preheat Your Oven: Begin by setting your oven to 400°F to ensure it’s hot and ready. Take two 9-inch round cake pans, line them with parchment paper, grease them well, and dust them with flour to prevent sticking.
2. Mix Your Wet Ingredients: In your mixer fitted with a paddle attachment, combine sugar, vegetable oil, and eggs. Beat these ingredients for 2 minutes on medium-high speed until the mixture becomes light yellow and fluffy, then stir in the vanilla extract to enhance the flavor.
3. Sift and Combine Your Dry Ingredients: In a separate large bowl, sift together all-purpose flour, ground cinnamon, baking soda, and kosher salt to ensure there are no lumps. Gradually add these dry ingredients to your wet mix, keeping the mixer on low to avoid splashing.
4. Prepare Your Add-Ins: Toss the grated carrots, raisins, and chopped walnuts with one tablespoon of flour in a medium bowl. This coating helps to distribute them evenly throughout the batter without sinking.
5. Fold In the Carrot Mixture: Carefully fold the carrot mixture into the batter using a rubber spatula. Ensure it’s evenly incorporated to get the perfect distribution of flavors in every slice.
6. Bake Your Cake: Evenly distribute the batter between the prepared cake pans, smoothing the tops with the back of a spoon. Bake in the preheated oven at 400°F for 10 minutes, then lower the temperature to 350°F and bake for an additional 30-35 minutes until the cakes pass the toothpick test.
7. Cool and Assemble: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before layering with the Ginger Mascarpone Frosting and garnishing with crystallized ginger.

To Make Ginger Mascarpone Frosting

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

Recipe Tips

• Adjust spice levels: Feel free to play with the amount of cinnamon or add a pinch of nutmeg for a deeper flavor.
• Try different nuts: Swap walnuts for pecans or almonds if you prefer their taste or texture in your desserts.
• Experiment with oil: Substitute half the vegetable oil with coconut oil to give a slight tropical undertone to your cake.
• Enhance with orange zest: Add a teaspoon of orange zest to the batter to complement the sweetness of the carrots and raisins.
• Use fresh carrots: For the best texture and flavor, use freshly grated carrots instead of pre-packaged ones.

What To Serve With Carrot Cake

Serve your Carrot Cake with spiced chai tea, cinnamon whipped cream, apple cider sorbet, pistachio crumble, and salted caramel sauce for an extraordinary dessert experience.

You can also pair it with peach iced tea or lavender honey drizzle for a touch of unique sweetness.

How To Store Carrot Cake Leftovers

To Refrigerate: Wrap your Carrot Cake tightly in cling film or keep it in an airtight container. It will stay fresh and moist in the fridge for up to five days; just ensure it’s covered well to maintain its flavor.

To Freeze: Carrot Cake freezes exceptionally well. Wrap individual slices or the whole cake tightly with both cling film and aluminum foil. You can freeze it for up to three months, making sure to label and date it. To enjoy, thaw it overnight in the fridge.

Frequently Asked Questions

Can I use a different type of oil in the Carrot Cake recipe?

Yes, you can substitute the vegetable oil with another type such as coconut oil or canola oil. Each oil might slightly alter the flavor and texture, so choose based on your preference.

How should I prepare the cake pans to prevent sticking?

Grease the cake pans thoroughly and line them with parchment paper, then grease again and lightly flour them. This ensures that your cake will be released easily after baking.

What’s the best way to check if the Carrot Cake is fully baked?

Insert a toothpick or a thin skewer into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done.

Ina Garten Carrot Cake Nutrition Facts

• Calories: 540 kcal
• Carbohydrates: 72g
• Protein: 6g
• Fat: 26g
• Saturated Fat: 7g
• Cholesterol: 80mg
• Sodium: 500mg
• Potassium: 220mg
• Fiber: 2g
• Sugar: 45g

Try More Cake Recipes:

• Fig Ricotta Cake
• American Flag Cake
• Blueberry Crumb Cake