Ina Garten Carrot Cake Recipe
Ina Garten Carrot Cake Recipe is a moist, flavorful dessert made with freshly grated carrots, crushed pineapple, and chopped walnuts. Spiced with cinnamon and nutmeg, the cake is layered and generously frosted with a tangy cream cheese icing. Perfect for celebrations, it’s a classic, crowd-pleasing treat that balances sweetness with rich texture and comforting homemade flavor.
Equipment
- Large mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Grater (for carrots)
- Two 9-inch round cake pans
- Rubber spatula
- Whisk
- Cooling rack
- Sifter (for powdered sugar)
- Knife and cutting board (for pineapple)
Ingredients
For the Carrot Cake:
- 1 lb about 4-5 medium carrots, peeled and grated
- 2 cups + 1 tablespoon all-purpose flour divided
- 1 1/3 cups vegetable oil
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 3 extra-large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons kosher salt
- 2 teaspoons ground cinnamon
- 1 cup raisins
- 1 cup chopped walnuts
For the Cream Cheese Frosting
- 1/2 lb 2 sticks unsalted butter, softened to room temperature
- 3/4 lb cream cheese softened to room temperature
- 1 lb confectioners’ powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/2 cup diced fresh pineapple for garnish
Instructions
Preheat and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and lightly flour your cake pans (two 9-inch round cake pans).
Grate Carrots and Prep Ingredients:
- Peel and grate the carrots finely. Set aside. Sift 2 cups of flour with the baking soda, salt, and cinnamon in a medium bowl.
Mix Wet Ingredients:
- In a large bowl, whisk together the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry and Wet Ingredients:
- Gradually fold the flour mixture into the wet ingredients using a spatula until just combined. Stir in the grated carrots, raisins, walnuts, and the remaining 1 tablespoon of flour (to help the raisins and nuts not sink to the bottom).
Bake the Cake:
- Pour the batter into the prepared pans and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a cooling rack before frosting.
Prepare the Frosting:
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sifted confectioners’ sugar and beat until fluffy. Stir in the vanilla extract.
Frost and Decorate:
- Spread the cream cheese frosting evenly over the cooled cake. Garnish with diced fresh pineapple pieces on top for a refreshing touch.