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Carrot Cake with Ginger Mascarpone Frosting

Carrot Cake with Ginger Mascarpone Frosting
PREP TIME
40 min
COOK TIME
45 min
YIELDS
8 - 10 servings

2012, Barefoot Contessa Foolproof, All Rights Reserved.

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Ingredients

Carrot Cake

2
cups sugar
1 ⅓
cups vegetable oil
3
extra-large eggs, at room temperature
1
tsp pure vanilla extract
2
cups + 1 Tbsp all-purpose flour
2
tsp ground cinnamon
2
tsp baking soda
1 ½
tsp kosher salt
1
lb(s) carrots, grated (see Cook's Note)
1
cup raisins
1
cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger, (not syrup) chopped, for garnish

Ginger Mascarpone Frosting

12
oz Italian mascarpone cheese, at room temperature
4
oz cream cheese, at room temperature
2
cups sifted confectioners' sugar
2
Tbsp heavy cream
½
tsp pure vanilla extract
cup crystallized ginger, minced (not in syrup)
¼
tsp kosher salt
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Directions

Step 1

Cook’s Note: Grate the carrots by hand on a box grater; if you grate them in a food processor, the carrots will be too wet and the cake might fall.

Step 2

Preheat the oven to 400ºF. Grease 2 (9-by-2-inch) round cake pans, line the bottoms with parchment paper, and grease and flour the pans.

Step 3

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. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.

Step 4

In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350ºF, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.

Step 5

Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.

Step 6

Note: For this episode, Ina added 1/4 cup chopped crystalized ginger to the batter.

Step 7

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. Add the crystallized ginger and salt and beat for 30 seconds more. Yield: frosts one 9-inch cake

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