Photo: William Abranowicz
"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." —Ina Garten
Makes 1 (9") cake; serves 8 to 10
DirectionsActive time: 1 hour
Total time: 3 hours
To make cake: Preheat oven to 400°. Grease two 9 x 2 round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat sugar, oil, and eggs together on medium-high speed 2 minutes, until light yellow and thickened. Stir in vanilla. In another bowl, sift together 2 cups flour, cinnamon, baking soda, and salt. With mixer on low, slowly add dry ingredients to wet ones.
In a medium bowl, toss carrots, raisins, walnuts, and remaining 1 Tbsp. flour. Stir into batter with a rubber spatula. Divide batter between prepared pans and smooth tops. Bake 10 minutes, lower heat to 350°, and bake 30 to 35 minutes more, until a toothpick inserted in the middle comes out clean. Set aside 15 minutes to cool in pans, turn out onto a baking rack, and allow to cool completely.
Meanwhile, make frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat mascarpone, cream cheese, confectioners' sugar, cream, and vanilla about 1 minute, until light and fluffy. Add crystallized ginger and salt and beat 30 seconds more.
Place 1 cake on a flat serving plate, rounded side down. Spread half the frosting on top only (not the sides). Place the second cake on top of the first, rounded side up. Frost just the top of the second cake. Sprinkle with crystallized ginger. Serve immediately, or refrigerate until ready to serve (if cake is refrigerated, let it come to room temperature before serving).
Recipe adapted from Barefoot Contessa Foolproof. Copyright © 2012 by Ina Garten. To be published by Clarkson Potter on October 30, 2012.
More Delicious Recipes from Ina Garten
From the September 2012 issue of O, The Oprah Magazine
We Hear You!