Carrot cake with ginger mascarpone frosting from Barefoot Contessa Foolproof: Recipes You Can Trust (page 213) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adelina on April 05, 2021

    I doubled the recipe for two different Easter get togethers. Everyone who loves carrot cake, loved the cake. I agree that ginger is not a dealbreaker. I used large eggs vs. extra large so I used one extra egg for two batches. I cut the sugar by 1/2 a cup in the cake and by 1 cup on the icing. Because I wanted to have enough icing for 2 cakes, used 16oz mascarpone, two 8 oz cream cheeses and 1/2 stick of butter and a bit more vanilla.

  • anya_sf on February 03, 2019

    Unfortunately, my cake fell out of the pan and broke, but I salvaged it. It didn't look great, but tasted great. I didn't care for the crystallized ginger, so next time I'd omit that.

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