Carrot Cake with Ginger Mascarpone Frosting

Name: Carrot Cake with Ginger Mascarpone Frosting
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 454 grams carrots, grated (see Cooks Note); 473 milliliters sifted confectioners sugar; 113 grams cream cheese, at room temperature; 79 milliliters minced crystallized ginger (not in syrup); 10 servings Crystallized ginger (not in syrup), chopped, for garnish; 3 extra larges eggs, at room temperature; 473 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 2 Tbsps heavy cream; 0 teaspoons kosher salt; 2 teaspoons kosher salt; 340 grams Italian mascarpone cheese, at room temperature; 237 milliliters raisins; 473 milliliters sugar; 1 teaspoons pure vanilla extract; 1 teaspoon pure vanilla extract; 315 milliliters vegetable oil; 237 milliliters chopped walnuts

Carrot Cake with Ginger Mascarpone Frosting requires approximately 3 hours from start to finish. This recipe serves 10. Watching your figure? This vegetarian recipe has 744 calories, 10g of protein, and 33g of fat per serving. If you have sugar, raisins, heavy cream, and a few other ingredients on hand, you can make it. It will be a hit at your Easter event.

Instructions

Watch how to make this recipe.

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

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Paper

Oven

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.

Ingredients you will need

Baking Soda

Cinnamon

Vanilla

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Hand Mixer

Blender

Bowl

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.

Ingredients you will need

Carrot

Raisins

Walnuts

All Purpose Flour

Equipment you will use

Spatula

Bowl

Bake for 10minutes, lower the heat to 350 degrees F, 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.

Equipment you will use

Toothpicks

Oven

Place one cake on a flat serving plate, rounded-side down.

Spread half the frosting on the top (not the sides).

Ingredients you will need

Frosting

Spread

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.

Ingredients you will need

Ginger

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.

Ingredients you will need

Powdered Sugar