Carrot Cake

Guest is Mary Coggins


Carrot Cake with Ginger Mascarpone Frosting


3 cups flour

1 ½ teaspoons baking powder

1 ½ teaspoons salt

2 teaspoons cinnamon

1 teaspoon nutmeg (freshly ground preferred)

½ teaspoon allspice

2 ¼ cups sugar

1 ½ cups vegetable oil

4 eggs

2 cups grated carrot (hand grated or with food processor)

1 cup chopped walnuts

1 teaspoon vanilla


1.       Preheat oven to 325F.


2.       Grate carrots by hand or with food processor. Set aside.


3.       Grease 1 deep 10 inch pan or 4 shallow 10 inch pans. Set aside.


4.       Combine dry ingredients (flour, baking powder, salt, cinnamon, nutmeg, and allspice) in mixing bowl. Whisk to incorporate all ingredients together.


5.       Combine all other ingredients (sugar – considered a “wet” ingredient in baking, oil, eggs, carrots, walnuts and vanilla) in large mixing bowl.


6.       Slowly combine wet ingredients into dry mixture and stir until just combined. Do not overmix.


7.       Bake for 20-60 depending on depth of pan. Allow to cool completely before removing from pan and frosting with recipe below.


Ginger Mascarpone Frosting:


12 ounces Italian mascarpone cheese

4 ounces cream cheese

2 cups sifted confectioners'/powdered sugar

2 tablespoons heavy cream

1/2 teaspoon pure vanilla bean paste

1/3 cup minced crystallized ginger (not in syrup)

1/4 teaspoon kosher salt


1.       Combine room temperature mascarpone and cream cheese in stand mixer fitted with a paddle attachment (or a bowl and a hand mixer.) Cream together until just combined.


2.       Add confectioners’ sugar, heavy cream and vanilla bean paste. Mix on low until combined.

3.       Add ginger and salt. Mix for 30 more seconds until combined and smooth.


Tips: Make a simple syrup (1 part water to 1 part sugar, heated until sugar is dissolved) and brush on cake layers before frosting. This will keep cake moist. Garnish finished cake with crystallized ginger. Cool in fridge overnight to allow for easier cutting.


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