| Level: | Easy |
| Total: | 3 hr |
| 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
- 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 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.
- 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
Just made this for Ester lunch today!
It was the hit of the Easter buffet! Incredibly easy and tasty. I even used the grated carrots from the grocery store to make it even easier. Thank you Ina for always having delicious and doable recipes!
It was the hit of the Easter buffet! Incredibly easy and tasty. I even used the grated carrots from the grocery store to make it even easier. Thank you Ina for always having delicious and doable recipes!
I made this cake for just my husband and me, so I decided to half the recipe. Following the recipe, I halved all of the ingredients except the eggs; I used two. I baked according to directions using a 1- 9 x 2-inch round baking pan. Turned out great. Will definitely be making again. As Ina suggested in video, based upon preferences. next time I will add a little more raisins and walnuts.
I just made the cake. Without the icing because I did not have those ingredients. It was so soft and moist. I baked it in one pan …. for about 40 mins. Perfect color. I think I would add more carrots ….. I averaged what a pound was lol. And less sugar next time as I don’t like much sugar but it was absolutely delicious and will be my go to recipe. I did However add more cinnamon and also nutmeg because I like that. I can’t wait to try with the icing and whatever crystallized ginger is.
Is it possible to grate the carrots the day before?
I’ve had this several times before when a friend made it. Wonderful recipe.
Ina adds 1/4 cup ginger to the batter in the video but it is not in the printed recipe.
Ina adds 1/4 cup ginger to the batter in the video but it is not in the printed recipe.
Best ever exactly as is!! Big Ina fan! My family has come to expect good baking from me but were really impressed with this carrot cake, just awesome! Over the top!
Better by a long shot than Grandma Heirs or any other recipe I’ve tried over the years.
For special occasions I make exactly as is. For healthier everyday option I make a few changes:
reduce sugar to 1/2-1 cup, use whole wheat flour, add 4 ounces of greek yogurt, replace oil with 6 Tbsp of unsweetened applesauce and add 1/4 cup coconut oil. Still delicious and healthier:)
Better by a long shot than Grandma Heirs or any other recipe I’ve tried over the years.
For special occasions I make exactly as is. For healthier everyday option I make a few changes:
reduce sugar to 1/2-1 cup, use whole wheat flour, add 4 ounces of greek yogurt, replace oil with 6 Tbsp of unsweetened applesauce and add 1/4 cup coconut oil. Still delicious and healthier:)
I made this for Easter and received endless compliments. I left out the ginger because my family can be more picky/traditional and it was delicious just the same! The frosting was perfect and I’ll never use plain cream cheese frosting for carrot cake ever again. Love you Ina
Always a crowd pleaser and perfect for Easter dessert! I make this annually and everyone raves about it!
Awesome recipe
I love everything Ina! I give this cake 5 stars it’s moist and delicious. The first time I made this the frosting came out perfect I think or I honestly don’t remember. This time it was soooo watery. I think next time I will not add in the heavy cream and see if the frosting is thicker and better.