Carrot Cake Recipe Ina Garten stands out as a classic, moist dessert that brings warmth and sweetness to the table. My Baking Addiction led me to try this recipe because of its rich combination of spices, walnuts, and cream cheese frosting.
I have made this Carrot Cake Recipe Ina Garten many times, appreciating how each bite balances flavors and textures. This version mostly follows Ina Garten’s bakery-style method, but I added a handful of extra walnuts for crunch.
Now, I’m ready to walk through the step-by-step process of making this Carrot Cake Recipe Ina Garten, sharing tips and tricks gathered from my experiences to help anyone recreate this delicious treat.
Carrot Cake Recipe Ina Garten
Carrot Cake Recipe Ina Garten delivers a rich, comforting taste that’s both sweet and warmly spiced. The cinnamon blends perfectly with the natural sweetness of freshly grated carrots, creating a moist and tender crumb.
Each bite offers a delightful mix of textures thanks to the crunchy walnuts and chewy raisins scattered throughout the cake. The cream cheese frosting adds a smooth, tangy contrast that balances the sweetness beautifully.
Overall, the Carrot Cake Recipe Ina Garten feels indulgent without being overly heavy, making it a satisfying dessert that feels homemade yet elegant, ideal for sharing at gatherings or special occasions.
How To Prepare Carrot Cake Recipe Ina Garten?
Preparation time: 30 minutes
Cooking time: 55 minutes
Total time: About 1 hour 25 minutes (including cooling)
Course: Dessert
Cuisine: American
Yield: about 12 people
Kitchen Utensils Needed
- Large mixing bowl
- Medium bowl (for wet ingredients)
- Electric mixer or stand mixer
- Grater (for carrots)
- Measuring cups and spoons
- Two 9-inch round pans
- Cooling rack
- Spatula
- Sifter (for confectioners’ sugar)
Ingredients
For the carrot cake:
- 2 cups plus 1 tablespoon all-purpose flour
- 2 cups granulated sugar
- 1 pound carrots, grated
- 3 extra-large eggs, at room temperature
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 ⅓ cups vegetable oil
- 1 cup raisins
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
For the frosting:
- ½ pound unsalted butter (about 1 cup), at room temperature
- ¾ pound cream cheese (about 1 ½ cups), at room temperature
- 1 pound confectioners’ sugar (about 4 cups), sifted
- 1 teaspoon pure vanilla extract
Instructions
1. First, get your oven heated to 350°F (175°C). While that’s warming up, grease and flour your baking pan to make sure the cake doesn’t stick.
2. In a big bowl, whisk together all your dry ingredients—flour, cinnamon, baking soda, and salt. In a separate bowl, beat the eggs and sugar until they’re smooth and creamy. Then mix in the vegetable oil and vanilla extract until everything’s well combined.
3. Next, add the grated carrots, raisins, and walnuts into the wet mixture and give it a good stir. Slowly start folding the dry ingredients into the wet mix, being careful not to overmix—you want to just combine everything.
4. Pour this batter into your prepared pan and spread it out evenly. Pop it into the oven and bake for about 50 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
5. Take the cake out and let it cool in the pan for around 10 minutes. After that, move it to a wire rack so it can cool completely before you add any frosting.
6. For the frosting, beat together the butter and cream cheese in a large bowl until it’s nice and creamy. Gradually add the sifted powdered sugar, beating as you go until it’s light and fluffy. Stir in the vanilla extract.
7. Once the cake has fully cooled, spread the frosting evenly on top and the sides if you like and enjoy!
Notes:
For the best flavor, grate fresh carrots rather than using pre-shredded ones. Let the cake cool completely before frosting to prevent the frosting from melting. This cake tastes even better the next day once the flavors have melded. You can substitute walnuts with pecans if preferred.
Nutrition Facts Of Carrot Cake Recipe Ina Garten
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 28g |
| Saturated Fat | 9g |
| Carbohydrates | 50g |
| Fiber | 2g |
| Sugar | 35g |
| Protein | 5g |
Why You’ll Love This Recipe
You’ll love this carrot cake recipe ina garten because it combines simple ingredients to create something truly special. The cake is wonderfully moist and packed with natural sweetness from the carrots, while the cinnamon adds a warm, inviting flavor.
The raisins and walnuts bring a satisfying texture that keeps each bite interesting. The cream cheese frosting is smooth and tangy, balancing the sweetness perfectly.
It’s a recipe that feels both comforting and indulgent, making it a great choice whether for a cozy family dessert or to impress guests. This carrot cake recipe ina garten consistently delivers delicious results that keep you coming back for more.
Serving Suggestions
This Carrot Cake Recipe Ina Garten pairs beautifully with a cup of hot coffee or a glass of cold milk, making it a cozy treat any time of day.
For a festive touch, sprinkle extra chopped walnuts or a dash of cinnamon on top of the frosting. Serving it alongside fresh fruit, like sliced apples or berries, adds a refreshing contrast.
If you want to elevate the presentation, try cutting the cake into neat squares and placing them on a decorative platter for guests. It also works well as a dessert after a hearty meal, offering a sweet yet satisfying finish.
Nutrition Benefits For Carrot Cake Recipe Ina Garten
Carrot Cake Recipe Ina Garten offers some nutrition benefits thanks to its key ingredients. Carrots provide a good source of vitamin A and antioxidants, which support eye health and the immune system.
Walnuts add healthy fats, protein, and omega-3 fatty acids that promote heart health. The cream cheese frosting, while rich and indulgent, also provides calcium and some protein.
Although this Carrot Cake Recipe Ina Garten is a treat with sugars and fats, it includes wholesome elements that give it more nutritional value than many other desserts.
Enjoying it in moderation makes it a satisfying way to combine flavor and some nutrients.
Top Baking Tips
1. Eggs and butter at room temperature mix together more smoothly, helping the batter become light and airy, which results in a tender cake.
2. Too much flour can make your cake dry and dense. Instead of scooping, spoon the flour into your measuring cup and level it off with a knife for accuracy.
3. Finely grated carrots distribute evenly throughout the batter, adding moisture without creating lumps or rough texture.
4. Overmixing activates gluten, making the cake tough. Fold the dry ingredients into the wet just until combined for a soft, tender crumb.
5. Insert a toothpick into the cake’s center; it should come out clean or with a few moist crumbs. This ensures the cake is baked perfectly without drying out.
6. Warm cake can melt cream cheese frosting, causing it to slide off. Let the cake cool fully on a rack so the frosting sets beautifully and stays smooth.
Additions For Make More Delicious
◆ Shredded Coconut: Adding about ½ cup of unsweetened shredded coconut brings a lovely chewy texture and a subtle tropical sweetness. It complements the carrots nicely and adds extra moisture to the cake.
◆ Crushed Pineapple: Mixing in around ½ cup of well-drained crushed pineapple introduces natural sweetness and extra moisture, making the cake even more tender and flavorful.
◆ Orange Zest: Adding the zest of one orange lifts the flavor with a bright, citrusy aroma that pairs beautifully with the cinnamon and spices in the cake.
◆ Chopped Crystallized Ginger: For a slight spicy warmth, fold in 2-3 tablespoons of finely chopped crystallized ginger. It adds a unique zing that balances the sweetness.
◆ Chocolate Chips: Adding ½ cup of semi-sweet or dark chocolate chips creates a delightful contrast with the spice and carrot, giving each bite a hint of indulgence.
Variations Of Carrot Cake Recipe Ina Garten
➤ Gluten-Free Version: Swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum for structure. This keeps the cake moist and tender without sacrificing texture.
➤ Vegan Option: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a vegan cream cheese and dairy-free butter for the frosting. This makes the cake suitable for plant-based diets without losing flavor or richness.
➤ Spice Mix Variation: Along with the cinnamon, add ½ teaspoon each of ground nutmeg, cloves, and allspice. This creates a deeper, warmer spice profile that feels perfect for fall or winter gatherings.
➤ Nut-Free Adaptation: If you or your guests have nut allergies, simply omit the walnuts and replace them with sunflower seeds or pumpkin seeds for crunch, or leave them out entirely for a smoother texture.
➤ Mini Carrot Cake Cupcakes: Instead of a large cake, bake the batter in a muffin tin lined with cupcake liners. Reduce the baking time to about 20-25 minutes. This makes portion control easier and creates cute, individual servings perfect for parties or grab-and-go treats.
Storage Instructions
Once your Carrot Cake Recipe Ina Garten is frosted, the best way to keep it fresh is to cover it tightly with plastic wrap or place it in an airtight container. Because of the cream cheese frosting, it needs to be stored in the refrigerator.
This will keep Carrot Cake Recipe Ina Garten moist and prevent the frosting from spoiling. Before serving, you can take the cake out about 30 minutes ahead so it softens slightly for the best texture and flavor.
If you want to store it longer, you can freeze the unfrosted Carrot Cake Recipe Ina Garten layers wrapped well in plastic and foil for up to 2-3 months. When ready to eat, thaw in the fridge overnight and frost before serving.
Frequently Asked Questions
Can I make this carrot cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just make sure it contains xanthan gum or add it separately to help the cake hold together.
How do I store leftover carrot cake?
Because of the cream cheese frosting, it’s best to store the cake covered in the refrigerator. Wrap it tightly with plastic wrap or use an airtight container to keep it moist.
Can I prepare the cake ahead of time?
Absolutely. You can bake the cake a day or two in advance, keep it wrapped at room temperature, and frost it just before serving for the freshest taste.
What if I don’t like raisins?
You can leave out raisins or replace them with dried cranberries, chopped apricots, or even extra walnuts depending on your preference.
Can I freeze this carrot cake?
Yes, freeze the unfrosted cake layers wrapped tightly in plastic and foil. Thaw overnight in the fridge before frosting and serving for best results.
Conclusion
This Carrot Cake Recipe Ina Garten is truly one of the best and has become a viral favorite because it’s both delicious and easy to make. I’ve shared my simple process to help anyone bake it without stress or confusion.
I’m confident that after following these steps, you’ll be able to create a moist, flavorful Carrot Cake Recipe Ina Garten that everyone will love.
I hope you give it a try soon and enjoy every bite as much as I do. Baking this Carrot Cake Recipe Ina Garten is rewarding, and I’m sure it will become a favorite in your kitchen too.
If You Love This Recipe Try These Out!
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Publix Carrot Cake Recipe – Moist and Delicious
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Carrot Cake Recipe Ina Garten
Equipment
- Large mixing bowl
- Medium bowl (for wet ingredients)
- Electric mixer or stand mixer
- Grater (for carrots)
- Measuring cups and spoons
- Two 9-inch round pans
- Cooling rack
- Spatula
- Sifter (for confectioners’ sugar)
Ingredients
For the carrot cake:
- 2 cups plus 1 tablespoon all-purpose flour
- 2 cups granulated sugar
- 1 pound carrots grated
- 3 extra-large eggs at room temperature
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 ⅓ cups vegetable oil
- 1 cup raisins
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
For the frosting:
- ½ pound unsalted butter about 1 cup, at room temperature
- ¾ pound cream cheese about 1 ½ cups, at room temperature
- 1 pound confectioners’ sugar about 4 cups, sifted
- 1 teaspoon pure vanilla extract
Instructions
- First, get your oven heated to 350°F (175°C). While that’s warming up, grease and flour your baking pan to make sure the cake doesn’t stick.
- In a big bowl, whisk together all your dry ingredients—flour, cinnamon, baking soda, and salt. In a separate bowl, beat the eggs and sugar until they’re smooth and creamy. Then mix in the vegetable oil and vanilla extract until everything’s well combined.
- Next, add the grated carrots, raisins, and walnuts into the wet mixture and give it a good stir. Slowly start folding the dry ingredients into the wet mix, being careful not to overmix—you want to just combine everything.
- Pour this batter into your prepared pan and spread it out evenly. Pop it into the oven and bake for about 50 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
- Take the cake out and let it cool in the pan for around 10 minutes. After that, move it to a wire rack so it can cool completely before you add any frosting.
- For the frosting, beat together the butter and cream cheese in a large bowl until it’s nice and creamy. Gradually add the sifted powdered sugar, beating as you go until it’s light and fluffy. Stir in the vanilla extract.
- Once the cake has fully cooled, spread the frosting evenly on top and the sides if you like and enjoy!
Notes
Notes:
For the best flavor, grate fresh carrots rather than using pre-shredded ones. Let the cake cool completely before frosting to prevent the frosting from melting. This cake tastes even better the next day once the flavors have melded. You can substitute walnuts with pecans if preferred.Nutrition Facts Of Carrot Cake Recipe Ina Garten
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 28g |
| Saturated Fat | 9g |
| Carbohydrates | 50g |
| Fiber | 2g |
| Sugar | 35g |
| Protein | 5g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.