This delightful carrot cake, inspired by Barefoot Contessa ‘s recipe, is moist and flavorful, featuring freshly grated carrots, warm spices, and crunchy walnuts. Topped with a creamy ginger mascarpone frosting, this cake offers a sophisticated twist on a classic favorite. It’s perfect for gatherings and can be made using common pantry ingredients.
Ingredients Needed
For the Cake
- 400g caster sugar
- 315ml vegetable oil
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 250g+1 tbsp plain flour
- 2 tsp ground cinnamon
- 2 tsp bicarbonate of soda
- 1½ tsp fine sea salt
- 450g carrots, grated
- 150g raisins
- 100g chopped walnuts
For the Frosting
- 340g (mascarpone cheese, at room temperature
- 115g cream cheese, at room temperature
- 200g sifted icing sugar
- 2 tbsp double cream
- ½ tsp vanilla extract
- 2 tbsp minced crystallised ginger
- ¼ tsp fine sea salt
For Garnish
- Extra crystallised ginger, chopped
How To Make Carrot Cake
- Prepare the cake tins: Preheat your oven to 200°C/180°C fan (400°F). Grease two 23cm (9-inch) round cake tins, line the bottoms with baking parchment, then grease and flour the tins.
- Mix the wet ingredients: In a stand mixer with a paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes until light yellow and thickened. Stir in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, sift together 250g of flour, cinnamon, bicarbonate of soda, and salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the carrots and mix-ins: Toss the grated carrots, raisins, walnuts, and the remaining 1 tbsp flour in a bowl. Gently fold them into the batter using a rubber spatula.
- Bake the cakes: Divide the batter evenly between the prepared tins and smooth the tops. Bake for 10 minutes, then reduce the oven temperature to 180°C/160°C fan (350°F) and continue baking for 30–35 minutes, or until a skewer inserted in the centre comes out clean. Let the cakes cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
- Make the frosting: In a stand mixer, beat the mascarpone, cream cheese, icing sugar, double cream, and vanilla for 1 minute until light and fluffy. Add the crystallised ginger and salt, then beat for another 30 seconds until combined.
- Assemble the cake: Place one cake layer on a serving plate, rounded side down. Spread half of the frosting evenly over the top. Place the second cake on top, rounded side up, and frost just the top of the cake. Sprinkle with extra crystallised ginger.
- Serve and store: Serve at room temperature. Store in an airtight container in the fridge for up to 3 days. Let sit at room temperature for 30 minutes before serving.
Recipe Tips
- Use Fresh Carrots: Grate fresh carrots to ensure the cake remains moist and flavorful.
- Room Temperature Ingredients: Ensure all refrigerated ingredients are at room temperature before mixing to achieve a smooth batter.
- Properly Measure Flour: Spoon flour into your measuring cup and level off with a knife to avoid a dense cake.
- Avoid Overmixing: Mix the batter just until the ingredients are combined to prevent a tough texture.
- Check for Doneness: Use a toothpick to test if the cake is done; it should come out clean or with a few moist crumbs.
How To Store Leftovers
- Refrigerate: Wrap leftover carrot cake tightly in plastic wrap or place it in an airtight container before refrigerating. This will keep the cake fresh for up to 5 days.
- Freeze: Wrap leftover carrot cake securely in plastic wrap and then in aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. When ready to enjoy, thaw the cake overnight in the refrigerator before bringing it to room temperature.
Nutrition Facts
Serving Size: 1 slice (1/12 of cake)
- Calories: 650
- Total Fat: 35g
- Saturated Fat: 10g
- Cholesterol: 80mg*
- Sodium: 400mg
- Potassium: 250mg
- Total Carbohydrate: 75g
- Dietary Fiber: 3g
- Sugars: 55g
- Protein: 8g
Try More Recipes:
Barefoot Contessa Carrot Cake
Description
This delightful carrot cake, inspired by Barefoot Contessa ‘s recipe, is moist and flavorful, featuring freshly grated carrots, warm spices, and crunchy walnuts. Topped with a creamy ginger mascarpone frosting, this cake offers a sophisticated twist on a classic favorite. It’s perfect for gatherings and can be made using common pantry ingredients.
Ingredients
For the Cake
For the Frosting
For Garnish
Instructions
- Prepare the cake tins: Preheat your oven to 200°C/180°C fan (400°F). Grease two 23cm (9-inch) round cake tins, line the bottoms with baking parchment, then grease and flour the tins.
- Mix the wet ingredients: In a stand mixer with a paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes until light yellow and thickened. Stir in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, sift together 250g of flour, cinnamon, bicarbonate of soda, and salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the carrots and mix-ins: Toss the grated carrots, raisins, walnuts, and the remaining 1 tbsp flour in a bowl. Gently fold them into the batter using a rubber spatula.
- Bake the cakes: Divide the batter evenly between the prepared tins and smooth the tops. Bake for 10 minutes, then reduce the oven temperature to 180°C/160°C fan (350°F) and continue baking for 30–35 minutes, or until a skewer inserted in the centre comes out clean. Let the cakes cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
- Make the frosting: In a stand mixer, beat the mascarpone, cream cheese, icing sugar, double cream, and vanilla for 1 minute until light and fluffy. Add the crystallised ginger and salt, then beat for another 30 seconds until combined.
- Assemble the cake: Place one cake layer on a serving plate, rounded side down. Spread half of the frosting evenly over the top. Place the second cake on top, rounded side up, and frost just the top of the cake. Sprinkle with extra crystallised ginger.
- Serve and store: Serve at room temperature. Store in an airtight container in the fridge for up to 3 days. Let sit at room temperature for 30 minutes before serving.
Notes
- Use Fresh Carrots: Grate fresh carrots to ensure the cake remains moist and flavorful.
- Room Temperature Ingredients: Ensure all refrigerated ingredients are at room temperature before mixing to achieve a smooth batter.
- Properly Measure Flour: Spoon flour into your measuring cup and level off with a knife to avoid a dense cake.
- Avoid Overmixing: Mix the batter just until the ingredients are combined to prevent a tough texture.
- Check for Doneness: Use a toothpick to test if the cake is done; it should come out clean or with a few moist crumbs.
Barefoot Contessa Carrot Cake