| Level: | Easy |
| Total: | 2 hr |
| Active: | 45 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 by hand on a box grater
- 1 cup raisins
- 1 cup chopped walnuts
- Ginger Mascarpone Frosting (recipe follows)
- Crystallized ginger (not in syrup), chopped, for garnish
- 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
Instructions
- Preheat the oven to 400˚. Grease 2 (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˚ 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 949 |
| Total Fat | 56 g |
| Saturated Fat | 13 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 4 g |
| Sugar | 79 g |
| Protein | 10 g |
| Cholesterol | 112 mg |
| Sodium | 609 mg |
Reviews
This cake is so good, that my family has requested I remake it multiple times. I found that the crystallized ginger can be replaced with just some ginger powder to taste in the icing. This cuts down on expense and is still fantastic. If you are looking for a carrot cake to try, this is the one to pick.