Carrot Cake Recipe Ina Garten
Carrot Cake Recipe Ina Garten is a classic, moist dessert made with freshly grated carrots, crushed pineapple, and chopped walnuts for added texture. Warm spices like cinnamon enhance the flavor. Baked in layers and generously frosted with rich cream cheese icing, it’s perfect for celebrations or everyday treats. This elegant, homemade cake reflects Ina’s signature comforting, foolproof style.
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 |
