Description
Ina Garten’s classic carrot cake delivers pure comfort with cream cheese frosting and warm spices. Moist layers packed with carrots, nuts, and a hint of cinnamon create an irresistible dessert you’ll crave again and again.
Ingredients
Scale
Wet Ingredients:
- 315 milliliters (1 ⅓ cups) vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons double cream
- ½ teaspoon vanilla extract
Dry Ingredients:
- 400 grams (2 cups) caster sugar
- 250 grams + 1 tablespoon plain flour
- 2 teaspoons ground cinnamon
- 2 teaspoons bicarbonate of soda
- 1 ½ teaspoons fine sea salt
- ¼ teaspoon fine sea salt
- 200 grams (1 ⅔ cups) sifted icing sugar
Mix-Ins:
- 450 grams (1 pound) carrots, grated
- 150 grams (1 cup) raisins
- 100 grams (1 cup) chopped walnuts
- 340 grams (12 ounces) mascarpone cheese, at room temperature
- 115 grams (4 ounces) cream cheese, at room temperature
- 2 tablespoons minced crystallised ginger
- Extra crystallised ginger, chopped
Instructions
- Prepare the baking environment by heating the oven to 200°C/180°C fan (400°F). Meticulously grease two 23-centimeter (9-inch) round cake pans, line their bottoms with parchment paper, then re-grease and dust with flour to ensure easy cake removal.
- Create a smooth batter by combining sugar, vegetable oil, and eggs in a stand mixer with paddle attachment. Whip at medium-high speed for approximately 2 minutes until the mixture transforms into a light yellow, thick consistency. Incorporate vanilla extract for additional depth of flavor.
- Sift the dry ingredients separately: blend 250 grams of all-purpose flour, ground cinnamon, bicarbonate of soda, and salt. Gradually integrate the dry mixture into the wet ingredients using low-speed mixing, ensuring thorough but gentle incorporation.
- Prepare the mix-ins by tossing grated carrots, raisins, walnuts, and the remaining tablespoon of flour in a separate bowl. Delicately fold these ingredients into the batter using a rubber spatula to maintain the mixture’s airy texture.
- Distribute the batter evenly between prepared cake pans, smoothing the surfaces. Initially bake at 200°C (400°F), then reduce temperature to 180°C/160°C fan (350°F) after 10 minutes. Continue baking for 30-35 minutes until a inserted skewer emerges clean.
- Allow cakes to rest in pans for 15 minutes, then transfer to a wire cooling rack. Ensure complete cooling before frosting to prevent melting.
- Craft the frosting by blending mascarpone, cream cheese, powdered sugar, heavy cream, and vanilla in a stand mixer. Whip for one minute until light and fluffy. Introduce crystallised ginger and salt, mixing for an additional 30 seconds.
- Assemble the cake by positioning the first layer on a serving plate with the rounded side facing downward. Spread half the frosting evenly across the surface. Carefully place the second cake layer, rounded side up, and frost the top. Garnish with additional crystallised ginger.
- For optimal enjoyment, serve at room temperature. Refrigerate in an airtight container for up to 3 days, allowing the cake to sit at room temperature for 30 minutes before serving to restore its soft texture.
Notes
- Slice cooled carrots finely for an even texture that melts in your mouth with each delightful bite.
- Blend ingredients gently to maintain the cake’s soft, tender crumb without developing tough gluten strands.
- Sprinkle extra spices like nutmeg or cinnamon for a deeper, more complex flavor profile that surprises taste buds.
- Opt for fresh, organic carrots to boost natural sweetness and nutritional value of your homemade dessert.
- Test cake doneness by inserting a clean toothpick near the center, which should emerge with just a few moist crumbs clinging to it.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 650
- Sugar: 55g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 10g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg*