Carrot Cake with Ginger Mascarpone Frosting Recipe

Name: Carrot Cake with Ginger Mascarpone Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat the oven to 400 degrees F. Grease 2 (9-by-2-inch) round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
2
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.
3
Stir in the vanilla.
4
In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt.
5
With the mixer on low, slowly add the dry ingredients to the wet ones.
6
In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour.
7
Stir into the batter with a rubber spatula.
8
Divide the batter between the prepared pans and smooth the tops.
9
Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean.
10
Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
11
Place one cake on a flat serving plate, rounded-side down.
12
Spread half the frosting on the top (not the sides).
13
Place the second cake on top of the first cake, rounded-side up.
14
Frost just the top of the second cake.
15
Sprinkle with the ginger and serve at room temperature.
16
Note: For this episode, Ina added 1/4 cup chopped crystalized ginger to the batter.
17
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.
18
Add the crystallized ginger and salt and beat for 30 seconds more.

2537

kcal

Calories

148

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups sugar, 1 1/3 cups vegetable oil, 3 extra-large eggs, at room temperature, 1 teaspoon pure vanilla extract, and more.

Yes, Carrot Cake with Ginger Mascarpone Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake with Ginger Mascarpone Frosting

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