Ina Garten Carrot Cake is made with white sugar, vegetable oil, large eggs, vanilla extract, all-purpose flour, baking soda, baking powder, ground cinnamon, salt, grated carrots, and chopped pecans. This Barefoot Contessa Carrot Cake recipe creates a dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 12 people.
🧡 Why You’ll Love This Carrot Cake Recipe:
- Moist and Tasty: This carrot cake is very moist and has a strong, good taste because it has lots of grated carrots and spices like cinnamon.
- Simple to Bake: This cake is easy to make. It has easy ingredients and steps, so even beginners can bake this tasty cake without trouble.
- Loved Frosting: The frosting is made with cream cheese and is very creamy. It has chopped pecans on top, and everyone will love it.
- Can Be Made Ahead: You can make this cake before you need it and keep it in the fridge. This makes the cake taste even better.
🥕 Ina Garten Carrot Cake Ingredients
Cake:
- 2 cups white sugar
- 1.25 cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups grated carrots
- 1 cup chopped pecans
Frosting:
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
🥮 How To Make Ina Garten Carrot Cake
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
- In a large bowl, use an electric mixer to blend the sugar, oil, eggs, and vanilla extract until well combined.
- Mix in the flour, baking soda, baking powder, cinnamon, and salt until just combined. Stir in the grated carrots and chopped pecans.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the frosting, in a large bowl, beat together the butter, cream cheese, confectioners’ sugar, and vanilla extract with an electric mixer until smooth and creamy. Stir in the chopped pecans.
- Once the cake is completely cool, spread the frosting evenly over the top.
đź’ Recipe Tips:
- Grate the carrots finely so they mix well into the batter and make the cake moist.
- Use eggs and cream cheese that are not cold to make the batter and frosting smooth.
- Toast the pecans before you put them in the mixture to make them taste better.
- Mix the batter just enough but not too much, so the cake doesn’t get too heavy.
- Use as much cinnamon as you like to make it taste the way you want.
🍧 What To Serve With Carrot Cake?
Serve your Carrot Cake with some whipped cream or vanilla ice cream for a yummy mix of tastes. A hot cup of coffee or tea goes great with the cake’s sweet flavor.
🎚 How To Store Leftovers Carrot Cake?
- Refrigerator: To store Leftovers Carrot Cake cover it tightly with plastic wrap or store it in an airtight container and refrigerate for up to 5 days.
- Freezer: To freeze wrap Leftovers Carrot Cake in plastic wrap and aluminum foil then place in a freezer-safe bag or container for up to 3 months.
FAQ’S
How Do You Prevent Carrot Cake From Sinking In The Middle?
To keep the cake from sinking in the middle, make sure the oven is hot before you start, mix the batter just enough (don’t overdo it), and use the right size pan that the recipe says.
How Do You Keep Carrot Cake Moist Overnight?
To keep the carrot cake moist overnight, put it in a container that doesn’t let air in. Keep it at room temperature or in the fridge. You can also put a simple sugar water mix on the cake layers before adding frosting to help keep it moist.
Can You Substitute Applesauce For Oil In Carrot Cake?
Yes, you can use applesauce instead of oil. Use the same amount of applesauce as you would oil in the recipe. This can make the cake less fatty but still keep it moist.
What Kind Of Icing Traditionally Goes On Carrot Cake?
Cream cheese frosting is the usual icing for carrot cake. Mix cream cheese, butter, powdered sugar, and vanilla together until it’s smooth and creamy. This frosting is a little sweet and tangy, which goes great with the cake.
Ina Garten Carrot Cake Nutrition Facts
- Calories: 575
- Total Fat: 35g
- Saturated Fat: 9g
- Cholesterol: 69mg
- Sodium: 347mg
- Total Carbohydrate: 64g
- Dietary Fiber: 2g
- Total Sugars: 50g
- Protein: 5g
Try More Ina Garten Recipes:
- Ina Garten Banana Cake
- Ina Garten Gingerbread Cake
- Ina Garten Sticky Toffee Cake
- Ina Garten Orange Pound CakeÂ
Ina Garten Carrot Cake
Description
Ina Garten Carrot Cake is made with white sugar, vegetable oil, large eggs, vanilla extract, all-purpose flour, baking soda, baking powder, ground cinnamon, salt, grated carrots, and chopped pecans. This Barefoot Contessa Carrot Cake recipe creates a dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 12 people.
Ingredients
Cake:
Frosting:
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9Ă—13-inch pan.
- In a large bowl, use an electric mixer to blend the sugar, oil, eggs, and vanilla extract until well combined.
- Mix in the flour, baking soda, baking powder, cinnamon, and salt until just combined. Stir in the grated carrots and chopped pecans.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the frosting, in a large bowl, beat together the butter, cream cheese, confectioners’ sugar, and vanilla extract with an electric mixer until smooth and creamy. Stir in the chopped pecans.
- Once the cake is completely cool, spread the frosting evenly over the top.
Notes
- Grate the carrots finely so they mix well into the batter and make the cake moist.
- Use eggs and cream cheese that are not cold to make the batter and frosting smooth.
- Toast the pecans before you put them in the mixture to make them taste better.
- Mix the batter just enough but not too much, so the cake doesn’t get too heavy.
- Use as much cinnamon as you like to make it taste the way you want.