How To make Fabulous Carrot Cake

Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network

Ina adds a special ingredient to her birthday celebration version of carrot cake!
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Carrot Cake with Ginger Mascarpone Frosting
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings

Ingredients

2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook's Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish

Ginger Mascarpone Frosting:
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt

Directions

Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.

In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.

Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.

Ginger Mascarpone Frosting:

Yield: frosts one 9-inch cake

In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

Cook’s Note
Grate the carrots by hand on a box grater; if you grate them in a food processor, the carrots will be too wet and the cake might fall. For this episode, Ina added 1/4 cup chopped crystalized ginger to the batter.

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Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network

THE BEST Carrot Cake you'll ever eat.

Honestly, the best and MOISTEST carrot cake, EVER!


Ingredients
for 10-12 servings

3 cups carrot, hand-grated
2 ½ cups all-purpose flour, plus 1 tablespoon, divided
2 teaspoons ground cinnamon
¼ teaspoon pumpkin spice
¼ teaspoon nutmeg
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup dark brown sugar, packed
½ cup granulated sugar
3 large eggs, room temperature
1 cup vegetable oil
1 cup raisins
1 cup apple sauce

FROSTING
1 cup butter, (2 sticks) room temperature
12 oz cream cheese, room temperature
1 ½ teaspoons vanilla extract
2 cups powdered sugar
Optional - 2 cups walnuts, crushed

Preparation
Cake:
Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
Grate the carrots on the small holes of a box grater. Set aside.
In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, spices, salt, baking powder, and baking soda. Whisk together.
In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together until just combined.
Gradually add the vegetable oil.
Add ⅓ of the flour mixture at a time to the wet ingredients and just to incorporate.
In a small bowl, toss the raisins in 1/2 a tablespoon of flour.
Add the raisins, grated carrots, and apple sauce to the batter and fold to just incorporate.
Divide the cake batter evenly between the prepared, lined pans and smooth the tops.
Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean and the cakes have pulled away from the edges of the tins.
Cool the cakes in the tins for 5-10 minutes, then remove the tins and let cool completely on a wire rack.

Frosting:
In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition, then mix for another minute.

Assembly:
Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
Place 1 cake layer on a serving platter or cake stand. Spoon just less than1/2 of the icing on top and spread in an even layer. Cut the top off the second cake and then invert it and place this on top of the first cake. Add the remaining frosting and spread the rest over the top and sides.

Optional - Gently press walnuts into the icing around the sides of the cake.
Chill for 30-60 minutes to let the icing set, then slice and serve.

With love, TJ x