Delicious carrot cake

This Carrot Cake with Ginger Mascarpone frosting is the most rich, moist and full-flavored carrot cake I have ever eaten. Top it with this creamy, spicy frosting and you will never go back to using cream cheese again.

I am probably in the minority, but I do not like cream cheese.  I do not like the texture or the flavor. It always taste off to me. This is the first time I have used mascarpone as a replacement and I will never use anything else. It is delicate and delicious with no aftertaste of added chemicals.

Carrot cake ingredients

This cake is not complicated to make.  It takes a little time but the reward of eating a big piece (or two) is well worth it.

Be sure to hand-grate the carrots. Do not use a food processor as that tends to make the shredded carrots too wet and could cause your cake to fall.

Fresh Mascarpone cheese for delicious frosting

The brand Bel Gioioso Mascarpone is delicious!

Rich carrot cake with mascarpone ginger frosting

The addition of crystallized ginger is genius! It adds a hint of spice without overwhelming the frosting.

The cake is from Ina Garten. My neighbor found it in a magazine article and shared it. I am so grateful she did! Thank you Ina!

Enjoy!

Carrot Cake

2     cups sugar
1 1/3 cups vegetable oil
4     eggs, at room temperature
1     teaspoon vanilla extract
2    cups + 1 tablespoon flour
2     teaspoons ground cinnamon
2     teaspoons baking soda
11/2 teaspoons salt
1     pound carrots, grated (by hand, see note in text)
1     cup raisins
1     cup chopped walnuts

Preheat the oven to 400 degrees.  Grease and flour the sides of 2  9″ round cakes pans, Line the bottoms with parchment paper and grease the paper a little.

In a bowl of an electric mixer with a paddle attachment,beat the sugar, oil and eggs on medium speed for 2 minutes.  They should be light yellow and thickened a bit. Stir in vanilla. In another bowl sift together the flour, cinnamon, baking soda, and salt.  With the mixer on low, slowly add the dry ingredients to the wet ones until blended.

In a medium bowl toss the carrots, raisins, walnuts and 1 tablespoon flour.  Stir into batter with a rubber spatula. Divide the batter between the two pans and smooth the tops.

Bake for 10 minutes at 400 degrees then lower the heat to 350 degrees and bake for another 30 – 35 minutes, until a toothpick comes out clean.  Cool in the pan for 15 minutes, turn out onto baking rack to cool completely.

My Variation on Ms. Garten’s Ginger Mascarpone Frosting  

This recipe varies from Ina Garten’s frosting as she uses cream cheese in addition to the mascarpone.  I love the flavor of my frosting. It’s both rich and soft and simply divine!

8  ounces Italian mascarpone cheese, at room temperature
2 – 3 cups of powdered (confectioners’) sugar
2   tablespoons of 1/2 and 1/2 or cream
1/2 teaspoon vanilla
1/3 cup minced crystallized ginger (this is usually found with other dried fruits – Albertson’s has it in the produce area.
1/4 teaspoon kosher salt

Place the mascarpone in a bowl, soften and cream a little with the back of a spoon. With an electric mixer, add 2 cups of confectioners sugar and blend together until light and fluffy, about a minute or so.  Add the vanilla. Continue adding confectioner’s sugar, a little at a time, until a good spreading consistency. I never measure this, I just add until it’s thick, yet still soft enough to spread well but holds it’s shape.

Stir in the minced crystallized ginger and salt, beat for 30 seconds more.

Place the cooled cake on a serving platter, round side down and frost the top only.  Place the second cake on with the round side up. Frost just the top of this layer.  Sprinkle with a little more ginger to your liking.

Serve at room temperature.

It’s okay for you to take the first big piece.  Run to your closest to eat it before coming back for more.

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2 Responses to Carrot Cake with Ginger Mascarpone Frosting

  1. Amy says:

    I read the first sentence, and had to pin this! I do like cream cheese, but gotta try this version! Yum, Denise!

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