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DESSERT

Carrot Cake with Ginger Mascarpone Frosting

Foolproof (p. 213)

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Ingredients

  • Eggs 3
  • Sugar 2 cups
  • Vegetable oil 1 1/3 cups
  • Vanilla extract 1 tsp
  • Ground cinnamon 2 tsp
  • Baking soda 2 tsp
  • Salt 1 1/2 tsp
  • All-purpose flour 2 1/4 cups
  • Carrots 1 lb
  • Raisins 1 cup
  • Chopped walnuts 1 cup

Prep

  • Butter - bring to room temperature — precision is optional right up until it absolutely is not.
  • Eggs - bring to room temperature
  • Carrots - peel and grate
  • Flour - separate 2 cups and 1 tablespoon

Instructions

Preheat the oven to 400 degrees. Grease two 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 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 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones. In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tbl of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees 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, while gazing at the pan with pure, unreasonable devotion. Place one cake on a flat serving plate, rounded side down, while acting like this outcome was inevitable. Spread half the frosting on the top (not the sides). 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.