Photo: William Abranowicz

Makes 1 (9") cake; serves 8 to 10

Ingredients

Cake:

• 2 cups granulated sugar
• 1⅓ cups vegetable oil
• 3 extra-large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 2 cups plus 1 Tbsp. all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. baking soda
• 1½ tsp. kosher salt
• 1 pound carrots, grated
• 1 cup raisins
• 1 cup chopped walnuts

Frosting:

• 12 ounces Italian mascarpone cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• 2 cups sifted confectioners' sugar
• 2 Tbsp. heavy cream
• ½ tsp. pure vanilla extract
• ⅓ cup minced crystallized ginger (not in syrup), plus more for garnish
• ¼ tsp. kosher salt

Directions

Active 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.

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