Carrot Cake Recipes USA – Ina Garten carrot cake

Ina Garten Carrot Cake

This carrot cake with ginger mascarpone frosting receives a Nutri-Score of D. While it features nutritious carrots and walnuts, the high sugar and fat content means it is best enjoyed as a special occasion dessert.

Ingredients

For the carrot cake

• 395g granulated sugar
• 340ml vegetable oil
• 3 extra-large eggs, at room temperature
• 1 teaspoon vanilla extract
• 240g plus 1 tablespoon plain flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1½ teaspoons kosher salt
• 500g carrots, grated
• 150g raisins
• 115g chopped walnuts

For the ginger mascarpone frosting

• 375g mascarpone cheese, at room temperature
• 125g cream cheese, at room temperature
• 230g confectioners’ sugar, sifted
• 2 tablespoons double cream
• ½ teaspoon vanilla extract
• 60g crystallised ginger, minced, plus extra for garnish
• ¼ teaspoon kosher salt

Method

1. Prepare the pans and oven

   Preheat the oven to 200°C (400°F). Grease two round cake pans, line with parchment paper, then grease and flour again for easy release.

2. Mix the wet ingredients

   In a stand mixer fitted with a paddle attachment, beat the sugar, oil, and eggs on medium-high for 2 minutes until light yellow and thick. Stir in the vanilla.

3. Combine the dry ingredients

   In a medium mixing bowl, sift the flour, cinnamon, baking soda, and salt using a sifter. With the mixer on low, gradually add the dry mixture to the wet mixture.

4. Add carrots, raisins, and walnuts

   In a separate medium mixing bowl, toss the carrots, raisins, walnuts, and 1 tablespoon flour. Fold into the batter with a rubber spatula until just combined.

5. Bake the cakes

   Divide the batter evenly between the pans and smooth the tops. Bake for 10 minutes at 200°C (400°F), then reduce to 180°C (350°F) and bake for 30–35 minutes until a skewer comes out clean.

6. Cool the cakes

   Let the cakes cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely.

7. Make the ginger mascarpone frosting

   In a clean stand mixer bowl with paddle attachment, beat mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla for 1 minute until fluffy. Add crystallised ginger and salt, then beat for 30 seconds more.

8. Assemble and finish

   Place one cake layer, rounded side down, on a serving plate. Spread half the frosting on top. Place the second cake layer, rounded side up, on top and frost just the top. Sprinkle with extra crystallised ginger and serve at room temperature.

Additional Notes

• Grate carrots by hand for best texture and moisture control.

What can you serve with this

1. Clotted cream – Add a rich, creamy layer to complement the spiced cake.
2. Fresh berries – Serve for a tart, colourful contrast to the sweetness.
3. Lemon sorbet – Offer a refreshing, palate-cleansing finish.
4. Toasted pecans – Scatter for extra crunch and nutty aroma.

Nutri-score Health Check

This carrot cake with ginger mascarpone frosting scores a Nutri-Score of D, mainly due to its high sugar and fat content, typical of classic celebration cakes.
Positive Factors

• Carrots – Add fibre, natural sweetness, and vitamin A.
• Walnuts – Provide healthy fats and protein.

Negative Factors

• Sugar – High quantity in both cake and frosting.
• Vegetable oil, mascarpone, and cream cheese – Increase fat and saturated fat content.
• Confectioners’ sugar – Adds extra sugar to the frosting.

The Nutri-Score is automatically calculated from the ingredients and serves as a guide only. Enjoy this carrot cake with ginger mascarpone frosting as an occasional indulgence within a balanced diet.